Gluten-Free Polenta Lasagna

Swap pasta sheets for planks of golden polenta and lasagna becomes naturally gluten-free comfort with a corn-sweet edge. Layered with sausage marinara, ricotta, and mozzarella, it bakes into neat slabs that reheat even better the next day.

Yield: Serves 6 · Time: 1 hr 10 min

Ingredients

• 2 tubes (18 oz each) prepared polenta, sliced into 1/2-inch rounds, or 1 batch firm homemade polenta
• 1 lb (450 g) Italian sausage (check label), casings removed
• 1 jar (24 oz) marinara (labeled gluten-free)
• 15 oz (425 g) ricotta
• 1 egg
• 1/4 cup grated Parmesan
• 2 cups shredded mozzarella
• 2 tbsp olive oil
• Fresh basil

Directions

1. Brown the sausage and stir into the marinara.
2. Beat the ricotta with the egg and Parmesan.
3. Oil a 9×13 dish; layer polenta, half the sauce, half the ricotta, and a third of the mozzarella. Repeat.
4. Finish with the last mozzarella and bake at 400°F (200°C) for 35–40 minutes until browned and bubbling.
5. Rest 15 minutes and top with basil before cutting.

Pro tip: Sear the polenta rounds in a skillet first if you have ten extra minutes — the crust keeps the layers distinct.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.