Go Here Test

More Diets

Go Here Test
Baked Polenta, Lasagna Style: Main Image

Quick Facts

Nutrition Facts

Calories 657
  Calories from Fat 251 (38%)
(44%)Total Fat 29g
(72%)Saturated Fat 14g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
(25%)Cholesterol 74mg
(99%)Sodium 2368mg
(31%)Potassium 1087mg
Total Carbohydrate 68g
(39%)Dietary Fiber 10g
Sugars 12g
Sugar Alcohols 0g
(71%)Protein 36g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Baked Polenta, Lasagna Style


  • 2 cups coarse cornmeal or polenta

  • 5 1/2 cups water

  • 1 tsp salt

  • 8 oz part-skim mozzarella cheese, sliced thinly

  • 1/2 cup grated Parmesan cheese

  • 3 cups marinara sauce

  • Optional additions:3 oz Gorgonzola cheese

  • 1 box frozen spinach, defrosted and drained

  • 1/2 lb Italian sausage, grilled or cooked in a frying pan

This Italian-style cornmealmush layered with traditional marinara sauce is cheese-hearty andsatisfying.


  • Bring the water to a boil in a medium-sized saucepan. Add salt and whisk in the cornmeal in a steady stream, stirring all the while with a wooden spoon. Lower the heat and stir continuously for about 15 minutes, until the cornmeal and water have turned into a smooth paste.
  • Turn the polenta (the cornmeal mush) out onto a cookie sheet and smooth it out. Let it rest until it is firm and cool. Slice it into strips about 3 inches (8cm) wide and about 6 inches (16cm) long and place the strips on a piece of wax paper.
  • Preheat oven to 375°F (190.5°C). Lightly oil a 9x13-inch (23x35cm) lasagna pan or other oven-proof shallow serving dish.
  • Pour about 1/2 cup (120mL) of the marinara sauce on the bottom of the pan. Place the slices of polenta in the pan, alternating with the slices of mozzarella cheese, until all the cheese and polenta are used up. Pour the rest of the marinara sauce over the casserole and sprinkle the top with Parmesan cheese.
  • Bake for 30 minutes or so, until the lasagna is bubbly, the cheese is melted, and a wonderful aroma permeates your house.
  • If desired, the Gorgonzola can be sprinkled over the top, or the spinach or sausage can be layered in-between the polenta and the mozzarella.
  • Makes 4 generous servings.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.