Vegan Polenta Lasagna Recipe

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Vegan Polenta Lasagna
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  1. Preheat oven to 350 degrees F.
  2. Cut polenta into 18 slices.
  3. Put red peppers and spinach into food processor and pulse a few times until chopped.
  4. In an 8x8 baking dish, spread approximately 1/2 of the spaghetti sauce.
  5. Line the bottom of the pan with polenta slices (you should use 9 slices).
  6. Sprinkle bread crumbs on top of the polenta slices.
  7. Spread the red pepper/spinach mixture on top of the polenta.
  8. Sprinkle more bread crumbs.
  9. Place the rest of the polenta slices on top of the red pepper/spinach mixture.
  10. Spread the rest of the spaghetti sauce on top of the polenta.
  11. Top with remaining bread crumbs.
  12. Cover the dish with foil.
  13. Bake for about 35 minutes.
  14. Remove foil and bake for 5 more minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 147.81 Kcal (619 kJ)
Calories from fat 13.62 Kcal
% Daily Value*
Total Fat 1.51g 2%
Cholesterol 5.1mg 2%
Sodium 326.29mg 14%
Potassium 173.01mg 4%
Total Carbs 26.24g 9%
Sugars 3.95g 16%
Dietary Fiber 2.72g 11%
Protein 5.86g 12%
Vitamin C 13.2mg 22%
Vitamin A 0.1mg 5%
Iron 3.4mg 19%
Calcium 46.3mg 5%
Amount Per 100 g
Calories 89.33 Kcal (374 kJ)
Calories from fat 8.23 Kcal
% Daily Value*
Total Fat 0.91g 2%
Cholesterol 3.08mg 2%
Sodium 197.2mg 14%
Potassium 104.56mg 4%
Total Carbs 15.86g 9%
Sugars 2.39g 16%
Dietary Fiber 1.64g 11%
Protein 3.54g 12%
Vitamin C 8mg 22%
Vitamin A 0.1mg 5%
Iron 2.1mg 19%
Calcium 28mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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