Gluten-Free Polenta Lasagna

Notes Gourmandes
Apr 14, 2020
2 min read

Updated: Aug 21

Prep time: 20 minutes + 1 h cooling / Cook time: about 1 h / Servings: 4

In this recipe, traditional lasagna sheets are replaced with polenta cooked in broth and unsweetened almond milk, finished with Parmesan. Once cooled and set, the polenta is cut into 4-inch squares to layer the lasagna.

These layers are stacked with a fresh sauce of tomatoes, onions, mushrooms, and basil, plus plenty of mozzarella and Parmesan. After 40 minutes in the oven, the flavors meld beautifully. The result is hearty, flavorful, and naturally gluten-free!

Ingredients

For the polenta

2 cups broth
2 cups unsweetened almond milk
2 cups coarsely ground yellow cornmeal
½ cup grated Parmesan Reggiano
Salt & pepper, to taste

For the sauce

6 Italian tomatoes, halved
2 garlic cloves, minced
1 medium onion, minced
200 g mushrooms, sliced
½ cup fresh basil, chopped
3 tbsp. extra virgin olive oil
Salt & pepper, to taste
1 chili pepper, optional

For topping

1 cup shredded mozzarella
¼ cup grated Parmesan
Fresh basil leaves
Extra virgin olive oil, for drizzle

Preparation

Polenta: In a saucepan, bring broth, almond milk, and basil to a boil. Add polenta and stir constantly for 2–3 minutes until thickened. Lower heat, stir in Parmesan, season with salt and pepper.

Pour into a greased 16-inch square pan (or two 8-inch pans). Chill in the fridge for at least 1 h until firm.

Sauce: Remove seeds and excess liquid from tomatoes, then chop. In a pan, heat olive oil with garlic and chili for 1 min. Add onions and mushrooms, cook 5 min. Stir in tomatoes, season, and cook another 5 min. Add basil and set aside.

Assembly: Preheat oven to 400 °F (200 °C). Cut polenta into 8 squares. Arrange half on the bottom of a baking dish. Layer with half the sauce, half the mozzarella, and Parmesan. Repeat with remaining polenta and sauce.