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Polenta Lasagna with Creamy Mushroom Sauce

This recipe has its roots in polenta pasticciata, a traditional Italian dish of polenta layered with a béchamel sauce. It's a great way to use tubes of prepared polenta, available in most supermarkets. For a thicker lasagna, you can make it in an 8x8-inch dish; the cooking time will be the same.

Ingredients: 

Ingredients: 

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1 medium-size onion, halved and thinly sliced crosswise (1 cup)
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8 oz. button mushrooms, sliced
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8 oz. shiitake mushrooms, stems removed and caps thinly sliced
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2 cloves garlic, minced (about 2 tsp.)
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¾ cup plus 2 Tbs. low-fat milk
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2 Tbs. cornstarch
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¼ cup reduced-fat cream cheese, softened
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¼ cup dry white wine or low-sodium vegetable broth
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¾ tsp. salt
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¼ tsp. freshly ground pepper
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¼ tsp. ground nutmeg
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2 17-oz. tubes polenta, cut into ½-inch slices
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½ cup grated Parmesan cheese

Instructions: 

1. Preheat oven to 375°F. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.

2. Mix cornstarch with remaining 2 Tbs. milk, and stir into mushroom mixture. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended. Remove from heat. Add salt, pepper and nutmeg.

3. Coat 10x10-inch baking dish with cooking spray. Spread 3 Tbs. mushroom sauce in bottom of dish. Layer 1/3 of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with half of remaining mushroom sauce. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.

4. Bake, uncovered, 35 to 40 minutes, or until bubbly. Sprinkle lasagna with remaining 1/4 cup Parmesan. Broil 3 to 5 minutes, or until cheese is lightly browned. Remove from heat. Cover loosely with foil, and let stand 10 minutes before serving.

Nutrition Information: 

Calories: 
176
Protein: 
8 g
Total Fat: 
3 g
Saturated Fat: 
2 g
Carbohydrates: 
28 g
Cholesterol: 
10 mg
Sodium: 
732 mg
Fiber: 
2 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

I used quinia polenta for this and it was delicious!!

Does anyone know if you can make your own polenta from corn meal for this recipe? I'm not sure if polenta is in any way different than just making it from scratch with course corn meal - any suggestions?!

I am sure you can make your own with cornmeal. I've tried the polenta in the tubes, and I personally prefer the homemade stuff. I guess you could cook it in a baking sheet and then cut it into squares rather than using the circles. it would just take a bit more preparation for cooking and setting but it would be worth it :) Best of luck to you! :)

This recipe says you can cook it, then cool it overnight if you want to slice the polenta. http://www.vegetariantimes.com/recipes/7137?section=

Great flavor. The recipe only calls for 1/4tsp nutmeg, but I suggest adding more--maybe 1/2tsp. It sticks to together better after cooling completely.

I made this vegan and it was so rich and creamy I think it could have fooled anyone! I used plain soy milk and vegan cream cheese, skipped the Parmesan cheese, and added nutritional yeast when I put the milk in. It was great.