If you are craving lasagna and don’t have the time to cook lasagna noodles (regular or gluten-free), you can use a tube of pre-cooked polenta and raw zucchini slices to make this gluten-free polenta zucchini lasagna.
This version of lasagna doesn’t include cheese either. If you are looking for a vegan cheese option, you can use my recipe for cashew cheese. If I had had more time, I might have opted for that.
If you want to make it vegan, skip the meat. Simple!
I’m not going to embellish; just give you the recipe for this yummy gluten-free polenta zucchini lasagna. If you have the ingredients in the house, this comes together very quickly.
Gluten-Free Polenta Zucchini Lasagna
- 1 lb ground chicken thigh
- 1/2 onion, chopped
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground sage
- 3/4 cup frozen chopped spinach, slightly thawed
- 24 ounce marina sauce (homemade or store-bought)
- 2-3 medium zucchini, sliced lengthwise
- 1 tube (18 ounces) precooked polenta, cut into 1/4″ slices
- 4-5 slices or about 1/3 cup shredded vegan cheese (I like Follow Your Heart mozzarella-style slices)
- Heat large saute pan over medium heat. Add chicken to pan and cook until almost fully cooked. Add onion, oil, salt, and sage.
- Continue cooking until onions are translucent and beginning to brown. Add spinach and continue cooking until fully defrosted. Set aside to cool slightly.
- Preheat oven to 350F. Lightly grease 13″ x 9″ pan.
- Place 1 cup of tomato sauce on the bottom of the pan. Add a few tablespoons of water and evenly spread. Lay out zucchini slices on top of the sauce.
- Top with polenta slices (about 12 slices). Add chicken meat and spread evenly.
- Add 1 cup tomato sauce and a few tablespoons of water evenly over the pan. Spread if necessary. If using slices of vegan cheese, cut into strips. Evenly divide vegan cheese over the pan.
- Top with the remaining polenta slices and more tomato sauce with water.
- Cover with foil and bake about 45 minutes or until bubbling. Remove from oven. Remove foil and allow to rest 10-15 minutes before cutting.