11/28/2025
This is a little different take on lasagna – not using noodles – but it turned out delish. We made this vegetarian, but feel free to add ground beef, pork, and/or Italian sausage to your sauce for more protein.
What you need
Prepared polenta (tube or homemade) (we used 1 cup organic polenta in 2 cups water and 2 cups milk, 2 Tbsp butter, 1 tsp salt, and ½ cup grated Parmesan cheese)
Olive oil or butter
Onion, diced
Garlic, minced
1 28 ounce can tomatoes (crushed or diced) – we like San Marzano best and hand crush
Artichoke hearts (canned or jarred), chopped
Olives (Kalamata or green), sliced
Fresh spinach
Italian herbs (oregano, basil, thyme)
Red pepper flakes (optional)
Cheese (mozzarella, Parmesan, or fontina)
Fresh herbs – chopped basil, parsley, and oregano for garnish
For the béchamel
3 Tbsp butter
3 Tbsp flour
3 cups milk (whole or 2% best)
Salt & pepper
What to do
Make the tomato–veg sauce: Sauté onion & garlic, add canned tomatoes, artichokes, olives, herbs, and wilt in the spinach.
Make the béchamel: Melt butter in a saucepan, whisk in flour, and cook 1–2 minutes until slightly golden. Slowly whisk in warm milk until smooth and thickened (about 7–8 minutes). Season with salt and pepper.
Layer the bake: Grease your baking dish. First layer: polenta slices. Spread a little tomato–veg sauce. Spoon a thin layer of béchamel. Sprinkle cheese. Repeat (polenta → tomato sauce → béchamel → cheese) until you run out. End with béchamel + cheese on top.
Bake: 375°F for 30–35 minutes until bubbling and golden.
Rest: Let it sit 10 minutes so it sets up before cutting into squares.
Optional: add some crispy breadcrumbs + Parmesan to the very top for texture.
