How to Bake Sausage & Polenta Lasagna (6 Steps)

It can be difficult to deviate from a tried-and-true recipe, especially if it’s a family favorite like lasagna. However, if you’ve never tasted sausage lasagna made with polenta, you may be missing out on a sumptuous meal that could become the new family favorite. Similar to cornmeal, polenta is often referred to as “Italian grits,” which take the place of noodles in lasagna. You can make polenta from scratch on your stovetop or buy it in a refrigerated tube, unrolling it in a baking dish just like lasagna noodles. The richer flavor and texture of polenta makes it a natural companion for marinara sauce.

Things You'll Need

Polenta (instant or refrigerated)
Whisk
Two 8-by-8-inch pans
Utensils
Italian sausage
Diced onion and sweet red peppers (optional)

Marinara sauce
Basil and oregano or Italian seasoning
Lasagna pan
Eggplant (optional)
Cheese
Parsley flakes

Prepare the Polenta

Make polenta on your stovetop by sprinkling it in a pot of boiling water. You’ll want enough to create two, ½-inch layers in a lasagna pan. Unlike a traditional, three-layer lasagna with noodles, three layers of polenta might be too overpowering, so plan on making enough polenta to spread into two 8-by-8-inch pans. Whisk the polenta until it turns thick, and don’t turn your back on it because it can bubble up quickly and spill over the top of the pot. Pour the hot polenta into the pans and level the mixture with a spoon, just like cake batter. Let the polenta cool and then refrigerate it until it sets.
Cut the chilled polenta into slices to fit your lasagna pan, whether you’ve made it from scratch or have bought a refrigerated roll. If it’s sticky, wet a knife and try cutting it again. Don’t worry if the polenta breaks in places or is uneven; like lasagna noodles, polenta can be pieced together. Under the sauce and sausage, no one will be the wiser.
Allow the polenta come to room temperature before “crowning” it with sauce, sausage and cheese.

Assemble Your Lasagna

Prepare the Italian sausage, adding diced onion and sweet red peppers, if you wish. Drain the sausage, cut it into bite-sized pieces and add it to your favorite marinara sauce. Season the mixture with basil and oregano or Italian seasoning.
Preheat your oven to 350 degrees Fahrenheit. Place a thin layer of plain marinara sauce on the bottom of a lasagna pan. Top with some broiled eggplant, if you wish, for a truly Italian touch. Cover with a layer of polenta, lining it just as you would lasagna noodles. Cover the polenta with the sauce and sausage mixture. Sprinkle with your favorite cheese. Repeat with another layer -- polenta, sauce and sausage mixture and cheese -- and sprinkle liberally with parsley flakes.
Bake the sausage polenta lasagna for about 30 minutes, or until you see bubbles popping up around the edges and the top starting to turn brown. Let the lasagna set for about 15 minutes before cutting it into wedges and serving.

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