Vegetable Polenta Lasagna – a delicious recipe with vegetable oil, onion, red bell pepper, garlic, zucchini, polenta. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375u00b0F. Warm 3 Tbsp. vegetable oil over medium-high heat. Add 1 sliced onion and 1 sliced red bell pepper; saute until softened, 5 minutes. Add 1 minced garlic clove, 2 sliced zucchini and 2 sliced yellow squash; cook, stirring, until vegetables are tender and begin to brown, 10 minutes. Season with salt and pepper.
2
Mist an 8-inch, square baking dish with cooking spray. Cut a 17-ounce tube of prepared polenta into 18 slices. Spread 1/2 cup jarred marinara sauce in bottom of dish. Top with 9 slices of polenta, then half of vegetable mixture. Sprinkle 1 cup shredded Italian cheese blend over vegetables. Repeat layering, beginning with sauce, followed by polenta, then vegetables and then cheese.
3
Bake until heated through, cheese is melted and sauce bubbles, 35 minutes. Let rest for 10 minutes before serving. Serve hot.
277
kcal
Calories
21
g
Fat
14
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 sliced onion, 1 sliced red bell pepper, 1 minced garlic clove, and more.
Yes, Vegetable Polenta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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