Gluten And Dairy Free Polenta Mushroom Lasagne

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A Quick Delicious Alternative Lasagne

This Gluten And Dairy Free Polenta Mushroom Lasagne is full of a variety of mushrooms, tofu ricotta, layer of sliced polenta and marinara sauce. The polenta layers nicely take the place of pasta noodles. Making this a wonderful gluten free dish. This recipe is so fast to assemble. It’s ready in no time. Bake for 30 minutes and you have a yummy Italian vegan dinner. This recipe makes 4 full size servings. This meal is perfect for all of your dairy and gluten sensitive friends and family.

Gluten And Dairy Free Polenta Mushroom Lasagne. Photo by Spicy Saucy Vegan

A Little History On Polenta

Well the history of polenta goes back to when Cristopher Columbus introduced corn to Spain and it sprouted into Europe as we know it today. Although, it became very popular in Northern Italy were it became a staple amongst the peasant and working class families. Today it comes in third after pizza and pasta.

Back in Roman times the Romans were known for early forms of grain mush, much like polenta. The Italians found that polenta was a hard grain mush (or know as puls or pulmentum in Latin) that was substantial and helped satiate workers for lack of hunger. The main concern was being able to work without feeling weak or hungry. Polenta was becoming a popular energy food, being that it took a shorter time to grow then other grains it was ideal to feed people.

To it’s dismay, it was eaten so much as a Northern Italian staple food addiction, pellegra disease developed. This caused some very serious side effects. This was caused by an inadequate amount of vitamin B3 which made people suffer from diarrhea, skin rashes and dementia.

After developing research in balancing nutrition, Polenta was served as a savory or sweet dish with other foods. Soon it became a culinary delight and served in many ways with mozzarella, bacon, sprinkled sugar, seafood and wild little birds and poultry. It was either fried in olive oil, butter or grilled and left to cool.

This is a photo of gluten and dairy free polenta mushroom lasagna on a black plate on a wooden cutting board.
Gluten And Dairy Free Polenta Mushroom Lasagne. Photo by Spicy Saucy Vegan

Today I am cooking it with marinara sauce, tofu ricotta and butter, garlic cooked mixed mushrooms.

Using Precooked Polenta In A Tube For Lasagne

This recipe I have made for you today is in a form of a premade tube of precooked polenta. It can be found in most grocery stores here in America in this way. I find it the quickest and easiest way to make a large meal like this Gluten And Dairy Free Polenta Mushroom Lasagne. These tubes can be stored without refrigeration and makes this such an easy go to meal.

Sometimes when looking for polenta in these tubes you can find it with other flavors already added to it. I like the sun-dried tomato version, but I am using just regular polenta today for this recipe.

I like this form in a tube because it is so easy to cut into thin slices to replace pasta noodles to create these wonderful lasagne layers.

How To Make Tofu Ricotta For Gluten And Dairy Free Polenta Mushroom Lasagne

I use an organic firm tofu for tofu ricotta. I press it with my tofu press and get a lot of the liquid out. It doesn’t have to be completely drained. Just keep it a little moist as if it is going to replicate the moisture of ricotta.

Put it and all the seasonings into a food processor ( I use Hamilton Beach Food Processor). I mix it until it is very smooth and spreadable. Taste it to see if you need more salt, nutritional yeast or lemon juice. It is all a preference on how you like it to taste.

This is a photo of tofu ricotta mixed with spices in a food processor.
How To Make Tofu Ricotta. Photo by Spicy Saucy Vegan

How To Make Gluten And Dairy Free Polenta Mushroom Lasagne

First I make my tofu ricotta and set it aside. Them I cook the marinara sauce. This sauce is really easy because there is nothing to cook down like onions and garlic. Just throw it all in a sauce pan and cook it all together to mingle the flavors for about 10 minutes.

While the marinara sauce is cooking prepare the 9X13 baking dish with olive oil. Then unwrap the tube of polenta and cut it in half. Then cut both in half again. In each quarter section cut you want to cut 6 thin slices so that you have 24 slices in all.

Next heat the vegan butter and olive oil in a skillet add the minced garlic and sauté for 1 minute. Add your choice of a variety of mushrooms or one single type of mushroom that you pick. After the mushrooms cook for 5 minutes add the parsley and salt. Cook for another 3 minutes. Turn off and set aside to arrange the lasagne layers.

This is a photo gluten and dairy free polenta mushroom lasagne on a black plate on a round wooden cutting board.
Gluten And Dairy Free Polenta Mushroom Lasagne. Photo by Spicy Saucy vegan

Preparing The Polenta Lasagne Layers

When building the layers to this Gluten And Dairy Free Polenta Mushroom Lasagne be mindful to use only half of the marinara sauce. Cover the bottom of the oiled prepared baking pan with half of the marinara sauce. Then cover the top of the marinara sauce with 12 sliced polenta slices.

This is a photo of marinara sauce and a layer of sliced round polenta slices on top of the marinara sauce in a baking dish.
Photo by Spicy Saucy Vegan

Then top with the tofu ricotta.

This is a photo of the constructive layers of polenta lasagne
Photo by Spicy Saucy Vegan

Then add the mushroom mixture over the tofu ricotta.

This is a photo of the constructive layers of polenta lasagne.
Photo by Spicy Saucy Vegan

Then add the second half of 12 sliced polenta slices on top of the mushroom layer.

This is a photo of the constructive layers of polenta lasagne.
Photo by Spicy Saucy vegan

This is where you add the rest of the marinara sauce to the last layer.

This is a photo of the constructive layers of polenta lasagne.
Gluten And Dairy Free Polenta Mushroom Lasagne. Photo by Spicy Saucy Vegan

Now that you are done layering put the polenta lasagne into a preheated oven at 375 degrees. Bake for 30 minutes and when done let rest 10 minutes before cutting into.

I hope you like this Gluten And Dairy Free Polenta Mushroom Lasagne as mush as do. Enjoy!

This is a photo of gluten and dairy free polenta mushroom lasagne on a black plate on a wooden cutting board with a decorative napkin next to it.
Gluten And Dairy Free Polenta Mushroom Lasagne. Photo by Spicy Saucy Vegan

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This is a photo of gluten and dairy free polenta mushroom lasagna on a black plate on a round wooden board with a decorative napkin next to it.

Gluten And Dairy Free Polenta Mushroom Lasagne

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  • Author: Spicy Saucy Vegan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 large servings 1x
  • Category: Main Course
  • Method: Stove Top/Bake
  • Cuisine: Italian
  • Diet: Vegan

Description

This Gluten And Dairy Free Polenta Mushroom Lasagne is full of layers of polenta, tofu ricotta, mixed mushrooms in butter and garlic and marinara sauce. Top this with your favorite spicy peppers or hot pepper flakes and it’s a complete tantalizing delicious dish. This lasagne takes minutes to prep. It’s made with quick ingredients. Serves 4 large servings.


Ingredients

Units Scale

Gluten And Dairy Free Polenta Mushroom Lasagne 

  • Tofu Ricotta
  • 1 brick of Organic Firm Tofu, drained
  • 2 Tbsp Nutritional Yeast
  • 3 Tbsp Organic Lemon Juice
  • 1 Tbsp Organic White Miso Paste
  • 1/2 tsp Sea Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Basil
  • 1/4 tsp Rosemary
  • 1/4 tsp Marjoram
  • Marinara Sauce
  • 1 15oz. can Organic Tomato Sauce
  • 1 15oz. can Organic Diced Tomatoes
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Bragg Liquid Aminos
  • 1 Tbsp Organic Tomato Paste
  • 1/2 tsp Basil
  • 2 pinches of marjoram
  • 1/4 tsp Ground Sage
  • 4 Dashes Red Pepper Flakes
  • OR
  • 1 Jar of your favorite Organic Marinara Sauce
  • Mushroom Mixture
  • 16oz. Fresh Mushrooms, any of your favorite variety (or frozen Mushroom mix) chopped or sliced
  • 1 Tbsp Vegan Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 3 to 4 cloves Garlic, minced
  • 2 Tbsp Fresh Parsley, chopped
  • 1/4 tsp Sea Salt
  • 1 lb 2oz. Organic Polenta In A Tube
  • Vegan Mozzarella for topping (optional)


Instructions

Gluten And Dairy Free Polenta Mushroom Lasagne 

  1. First drain the firm tofu in a tofu press, leaving it still a little wet. Add the tofu and all of the tofu ricotta ingredients into a food processor ( I use a Hamilton Beach Food Processor). Blend until it is smooth, push down the sides of the ingredients in the food processor if needed and blend again.
  2. In a large skillet on medium heat start the marinara sauce (OR a jar of your favorite marinara sauce). Add the olive oil to the hot skillet. Then add the tomato sauce and can of diced tomatoes. Stir together and then add the rest of the marinara sauce ingredients. Cook on medium low heat for 10 minutes. Start the mushroom mixture while this cooks.
  3. Pre-heat oven to 375 degrees.
  4. Heat another large skillet on medium heat, add the vegan butter and olive oil to the hot skillet. Add the minced garlic and cook in the butter and oil or 1 minute.  Add your choice of mixed 16oz. chopped or sliced mushrooms or just one type of your favorite mushrooms. Cook the mushrooms down for 5 minutes (stirring them every so often) Add the rest of the ingredients and cook for 3 more minutes. Set aside to use for the Lasagna layers.
  5. Take the 1 lb 2oz. polenta tube and unwrap it. Cut it in half. Then cut the two halves equally in half again. You will have 4 quarters. Take these chunks of polenta and slice them into 6 slices each. You will have 24 slices total.
  6. In a oiled 9X13 inch baking dish add half of the marinara sauce and then on top of that add 12 of the polenta slices. Then add the tofu ricotta on top of the polenta slices and then the mushroom mixture on top of the tofu ricotta. Place the second layer of 12 polenta slices over the mushroom mixture and for the last layer, top with the rest of the marinara sauce. You can add vegan mozzarella as the top last layer if you wish.
  7. Place the 9X13 baking dish in the preheated oven and cook uncover for 30 minutes. When done let rest for 10 minutes. Then serve.
  8. Enjoy!

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