Quick to assemble for the oven (in less than 30 minutes!), this breezy, vegan and gluten-free lasagna casserole is easy enough for a weeknight supper, but fancy enough to serve for a company meal!
Pair this tasty lasagna casserole with an easy apple crisp for dessert. Petite Apple Ramekins make a sweet finish to the meal and they make a great breakfast treat too!

1

ABOUT THE RECIPE:

This yummy, Italian inspired Vegan Pantry Polenta Lasagna is so hearty and flavorful, no one will ever guess that it is super easy to prepare! With no sautéing required, it's a quick to assemble vegan and gluten-free, lasagna-style casserole using mostly pantry ingredients. It's an ideal dish for a weeknight meal, casual get together, or for any family supper.

Makes 4 to 6 Servings

2

INGREDIENTS:

SAUCE
1 jar (24 to 26 ounces) vegan marinara sauce (or your favorite homemade marinara)
1 tablespoon extra-virgin olive oil
1 tablespoon tamari or coconut aminos (see note)
2 teaspoons Italian seasoning blend
¼ teaspoon crushed red pepper (use ⅛ teaspoon for less spicy)

VEGAN TOFU RICOTTA
1 block (15 to 16 ounces) extra-firm regular tofu (refrigerated tub, use gluten-free if needed), drained and broken into chunks (see Chef’s Note and see SOY-FREE VARIATION)
1 tablespoon extra-virgin olive oil
1 tablespoon tamari or coconut aminos
1 teaspoon Italian seasoning blend
Freshly ground black pepper, to taste

LASAGNA
1 tube (16 to 18 ounces) well-chilled tube of precooked sun-dried tomato, Italian-style or plain polenta, cut into 24 very thin slices (Use certified gluten-free if needed.)
2 cans (4 ounces each) sliced cremini or white button mushrooms, well drained (see Chef’s Note)
½ teaspoon Italian seasoning blend

3

INSTRUCTIONS:

Preheat the oven to 375° F.

To make the SAUCE, put the vegan marinara sauce, 1 tablespoon olive oil, 1 tablespoon tamari, 2 teaspoons Italian seasoning, and the crushed red pepper into a medium-sized bowl and stir with a large spoon to combine.

4

To make the VEGAN TOFU RICOTTA, put the tofu, 1 tablespoon olive oil, 1 tablespoon tamari, 1 teaspoon Italian seasoning blend, and a few grinds of freshly ground pepper into a medium-sized bowl. Mash to the consistency of ricotta cheese using a potato masher or large fork.

Evenly pour about one-third of the marinara sauce mixture into the bottom of a 9- x 12-inch or similarly sized casserole dish.

5

To assemble the LASAGNA, arrange 12 polenta slices in an even layer over the marinara sauce mixture. Top the polenta slices with all of the tofu mixture, spreading it evenly over the polenta slices and gently compressing it with the back of a spoon or spatula. Arrange all of the mushrooms in an even layer over the tofu. Top the mushrooms with one-third of the marinara sauce mixture.

Arrange the remaining 12 polenta slices in an even layer over the marinara sauce layer. Top with the remaining one-third of the marinara sauce mixture, and then sprinkle 1/2 teaspoon Italian seasoning blend over the marinara sauce.

6

Cover tightly with foil and bake for 35 minutes. Remove the foil and tent it very loosely over the lasagna and bake for an additional 30 to 35 minutes or until the top of the casserole becomes slightly golden.

Put the casserole on a wire rack and let cool for 12 to 15 minutes before cutting it into 12 equal sized squares. Serve 2 to 3 squares per person with a simple green salad or steamed green vegetable on the side.

7

Chef’s note: If preferred, you may use 1½ to 2 aseptic packages of extra-firm silken tofu in place of the refrigerated variety. The resulting tofu ricotta will not be as firm, but it will still be quite tasty!

Chef’s Note: You may use fresh mushrooms in place of the canned variety, if desired. To do so, sauté 8 ounces of freshly sliced mushrooms in 1 teaspoon of olive oil and/or a bit of water, for about 7 minutes, before adding them to the lasagna.

8

VARIATION: SOY-FREE CASHEW AND WHITE BEAN "CHEESE"
(May used in place of the VEGAN TOFU RICOTTA.)

1 can white beans (about 15-ounces, drained and rinsed)
1/3 cup raw cashews
1/3 cup water
1 teaspoon Italian seasoning blend
¼ teaspoon sea salt
Freshly ground pepper, to taste

Put all of the ingredients in a blender and process until smooth. Add more water if needed, to achieve a "ricotta" like consistency. Proceed with recipe as directed.

Ingredients

Directions

1

ABOUT THE RECIPE:

This yummy, Italian inspired Vegan Pantry Polenta Lasagna is so hearty and flavorful, no one will ever guess that it is super easy to prepare! With no sautéing required, it's a quick to assemble vegan and gluten-free, lasagna-style casserole using mostly pantry ingredients. It's an ideal dish for a weeknight meal, casual get together, or for any family supper.

Makes 4 to 6 Servings

2

INGREDIENTS:

SAUCE
1 jar (24 to 26 ounces) vegan marinara sauce (or your favorite homemade marinara)
1 tablespoon extra-virgin olive oil
1 tablespoon tamari or coconut aminos (see note)
2 teaspoons Italian seasoning blend
¼ teaspoon crushed red pepper (use ⅛ teaspoon for less spicy)

VEGAN TOFU RICOTTA
1 block (15 to 16 ounces) extra-firm regular tofu (refrigerated tub, use gluten-free if needed), drained and broken into chunks (see Chef’s Note and see SOY-FREE VARIATION)
1 tablespoon extra-virgin olive oil
1 tablespoon tamari or coconut aminos
1 teaspoon Italian seasoning blend
Freshly ground black pepper, to taste

LASAGNA
1 tube (16 to 18 ounces) well-chilled tube of precooked sun-dried tomato, Italian-style or plain polenta, cut into 24 very thin slices (Use certified gluten-free if needed.)
2 cans (4 ounces each) sliced cremini or white button mushrooms, well drained (see Chef’s Note)
½ teaspoon Italian seasoning blend

3

INSTRUCTIONS:

Preheat the oven to 375° F.

To make the SAUCE, put the vegan marinara sauce, 1 tablespoon olive oil, 1 tablespoon tamari, 2 teaspoons Italian seasoning, and the crushed red pepper into a medium-sized bowl and stir with a large spoon to combine.

4

To make the VEGAN TOFU RICOTTA, put the tofu, 1 tablespoon olive oil, 1 tablespoon tamari, 1 teaspoon Italian seasoning blend, and a few grinds of freshly ground pepper into a medium-sized bowl. Mash to the consistency of ricotta cheese using a potato masher or large fork.

Evenly pour about one-third of the marinara sauce mixture into the bottom of a 9- x 12-inch or similarly sized casserole dish.

5

To assemble the LASAGNA, arrange 12 polenta slices in an even layer over the marinara sauce mixture. Top the polenta slices with all of the tofu mixture, spreading it evenly over the polenta slices and gently compressing it with the back of a spoon or spatula. Arrange all of the mushrooms in an even layer over the tofu. Top the mushrooms with one-third of the marinara sauce mixture.

Arrange the remaining 12 polenta slices in an even layer over the marinara sauce layer. Top with the remaining one-third of the marinara sauce mixture, and then sprinkle 1/2 teaspoon Italian seasoning blend over the marinara sauce.

6

Cover tightly with foil and bake for 35 minutes. Remove the foil and tent it very loosely over the lasagna and bake for an additional 30 to 35 minutes or until the top of the casserole becomes slightly golden.

Put the casserole on a wire rack and let cool for 12 to 15 minutes before cutting it into 12 equal sized squares. Serve 2 to 3 squares per person with a simple green salad or steamed green vegetable on the side.

7

Chef’s note: If preferred, you may use 1½ to 2 aseptic packages of extra-firm silken tofu in place of the refrigerated variety. The resulting tofu ricotta will not be as firm, but it will still be quite tasty!

Chef’s Note: You may use fresh mushrooms in place of the canned variety, if desired. To do so, sauté 8 ounces of freshly sliced mushrooms in 1 teaspoon of olive oil and/or a bit of water, for about 7 minutes, before adding them to the lasagna.

8

VARIATION: SOY-FREE CASHEW AND WHITE BEAN "CHEESE"
(May used in place of the VEGAN TOFU RICOTTA.)

1 can white beans (about 15-ounces, drained and rinsed)
1/3 cup raw cashews
1/3 cup water
1 teaspoon Italian seasoning blend
¼ teaspoon sea salt
Freshly ground pepper, to taste

Put all of the ingredients in a blender and process until smooth. Add more water if needed, to achieve a "ricotta" like consistency. Proceed with recipe as directed.

Pantry Polenta Lasagna
This yummy lasagna-style casserole is from Chef Laura Theodore’s cookbook: Easy Vegan Home Cooking. All of the mouth-watering vegan recipes in this book are vegan and gluten-free and they require only 8-ingredients or fewer! All of the recipes in this “easy-peasy” cookbook are designed to please vegans, vegetarians, and omnivores – adults and kiddos alike! Learn more, or buy a signed copy, HERE.
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