Best Vegan Lasagna Recipe Polenta: Easy & Delicious Guide

If you’ve been searching for a comforting, hearty, and entirely plant-based dinner option, this best vegan lasagna recipe polenta is about to become your new favorite. Traditional lasagna often relies on cheese and pasta, but this version swaps in creamy, golden polenta layers that not only add a delicious texture but also make the dish gluten-free and incredibly satisfying.

It’s packed with layers of rich tomato sauce, savory vegetables, and a luscious vegan béchamel that brings everything together beautifully.

Whether you’re a longtime vegan or simply looking to try something new, this recipe is designed to be approachable and flexible. Perfect for cozy family dinners or impressing guests, it’s a crowd-pleaser that ticks all the boxes—flavorful, nutritious, and totally plant-based.

Plus, polenta gives this lasagna a rustic Italian twist, making it a standout dish on any table.

Why You’ll Love This Recipe

This vegan lasagna with polenta is a game-changer for several reasons. First, the polenta layers offer a creamy, slightly firm contrast to the rich tomato and vegetable filling, providing a unique texture you won’t get with traditional noodles.

It’s naturally gluten-free and packed with complex carbohydrates for sustained energy.

Second, the recipe is completely plant-based and easy to customize with whatever vegetables you have on hand. It’s a fantastic way to sneak more veggies into your diet while indulging in a comfort food classic.

Lastly, the layered presentation is visually stunning, making it perfect for special occasions or meal prep that keeps well in the fridge and reheats beautifully.

Ingredients

• For the Polenta Layers:
• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth or water
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• For the Tomato & Vegetable Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, shredded
• 1 cup mushrooms, chopped
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• For the Vegan Béchamel Sauce:
• 4 tablespoons vegan butter or olive oil
• 1/4 cup all-purpose flour (or gluten-free flour)
• 3 cups unsweetened plant-based milk (almond, soy, oat)
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• Additional:
• Fresh basil leaves, for garnish
• Vegan parmesan or nutritional yeast, for topping (optional)

Equipment

• Large saucepan or pot for cooking polenta
• Large skillet for sautéing vegetables
• Medium saucepan for béchamel sauce
• 9×13 inch baking dish
• Wooden spoon or silicone spatula
• Whisk for béchamel
• Knife and cutting board
• Measuring cups and spoons

Instructions

1. Prepare the polenta: In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for about 25-30 minutes until thick and creamy. Stir in nutritional yeast, garlic powder, salt, and pepper. Pour the cooked polenta onto a lined baking sheet or a large tray, smoothing it out to about 1/2-inch thickness. Let it cool and set while you prepare the sauce.
2. Make the tomato and vegetable sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes. Add diced bell pepper, zucchini, carrot, and mushrooms, cooking until soft, around 7-8 minutes. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let simmer for 15-20 minutes, stirring occasionally until thickened.
3. Prepare the vegan béchamel sauce: In a medium saucepan, melt vegan butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the plant-based milk, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with nutmeg, salt, and pepper.
4. Assemble the lasagna: Preheat your oven to 375°F (190°C). Using a sharp knife, cut the set polenta into rectangular sheets approximately the size of your baking dish. Spread a thin layer of tomato sauce on the bottom of the baking dish. Layer 1/3 of the polenta sheets over the sauce, then cover with 1/3 of the tomato and vegetable sauce, followed by 1/3 of the béchamel sauce. Repeat the layers two more times, ending with béchamel sauce on top.
5. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes or until the top is golden and bubbly. Let the lasagna cool for 10 minutes before slicing to help it set.
6. Serve and garnish: Garnish with fresh basil leaves and a sprinkle of vegan parmesan or nutritional yeast, if desired. Serve warm.

Tips & Variations

For a gluten-free version, ensure your flour for the béchamel sauce is gluten-free, or substitute with cornstarch (use half the amount mixed with cold plant milk before adding to the roux).

Try swapping the vegetables for seasonal favorites like eggplant or spinach to keep the recipe fresh year-round.

If you prefer a cheesier flavor, add more nutritional yeast or use a vegan cheese alternative in the béchamel sauce.

For extra protein, stir cooked lentils or crumbled tofu into the tomato sauce before layering.

Nutrition Facts

Serving Suggestions

This vegan polenta lasagna pairs wonderfully with a crisp green salad dressed with a tangy balsamic vinaigrette. Roasted garlic bread or vegan garlic knots are also perfect alongside to soak up any extra sauce.

For a heartier meal, serve with steamed or roasted seasonal vegetables, such as asparagus or green beans. A light glass of red wine or sparkling water with lemon would complement the rich flavors beautifully.

Looking for more vegan comfort food ideas? You might enjoy our Julie Marie Eats Recipes or try the savory Leche De Pantera Recipe for a sweet twist after dinner.

Conclusion

This vegan lasagna recipe with polenta is a delightful twist on a classic Italian favorite that everyone can enjoy. The creamy polenta layers add a comforting texture that perfectly complements the robust vegetable tomato sauce and velvety béchamel.

It’s a fantastic dish for both weeknight dinners and special occasions, offering wholesome nutrition without compromising on flavor.

Whether you’re new to vegan cooking or a seasoned pro, this recipe is easy to follow and flexible enough to accommodate your favorite veggies or dietary needs. Don’t forget to bookmark this one, as it’s sure to become a staple in your recipe collection.

For more innovative vegan dishes, check out our Jamaican Minced Beef Recipes or our rich Meatballs And Alfredo Sauce Recipe done vegan style!

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