Transform ordinary polenta into this flavorful polenta lasagna with layers of creamy butternut squash; spinach béchamel sauce and mozzarella for a satisfying, hearty vegetarian meal.
I've replaced traditional pasta sheets with layers of polenta and the result is a comforting meal that all will enjoy! This fall inspired polenta lasagna is filled with creamy layers of butternut squash; spinach béchamel sauce and gooey melted mozzarella.
Although this vegetarian lasagna may seem labor intensive, it is easy to prepare in a few effortless steps, several of which can be prepared ahead. With my easy baked polenta recipe (no stirring necessary!), this lasagna is a breeze to put together!
Ingredient List
- Fine cornmeal flour
- Salt and pepper, to taste
- Olive oil
- Butternut squash
- Nutmeg
- Butter
- All-purpose flour
- Milk: plant based milk such as oat milk works well in this recipe
- Grated Parmigiano cheese
- Spinach
- Mozzarella: shredded
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Prepare the polenta
-Combine cornmeal, water, salt and oil in a baking dish. Bake in a 400 degrees F preheated oven for 1 hour.
-Line a sheet pan with parchment paper greased with olive oil and spread the hot polenta evenly on the pan. Let cool completely.
2. Roast the butternut squash
-While the polenta is baking, roast the butternut squash at the same time.
-Cut the squash in half lengthwise and use a spoon to remove the seeds.
-Sprinkle lightly with salt, brush with olive oil and bake, flesh side down, until tender, about an hour.
-Spoon out the flesh and purée in your food processor. Measure 2 cups and reserve any remaining squash for another use. Add nutmeg and salt and pepper, to taste.
3. Prepare the béchamel sauce with spinach
-Prepare béchamel sauce with butter, flour and milk as outlined in the 4 steps below.
-Wilt spinach in a skillet with a little water. Transfer to a colander and let cool slightly. Squeeze out most of the water.
-Stir into the béchamel sauce along with grated Parmigiano cheese.
4. Assemble the polenta lasagna and bake
-Cut the cooled polenta in half. Place half in a greased casserole dish and layer with half of the puréed butternut squash, half the béchamel sauce and half of the mozzarella. Continue with a second layer.
-Bake at 400 degrees for 45 minutes. Let sit for 20 minutes before serving.
Recipe Notes
-If you don't have time to prepare your polenta, you may purchased already prepared polenta in a tube form.
-Frozen spinach cubes may be substituted for fresh spinach.
When transferring the cooled polenta to the casserole dish, don't worry if it cracks slightly. It will be all covered up with ingredients and will never show!
-The polenta may be prepared a day ahead, spread thin on a baking sheet and refrigerated until you are ready to assemble the lasagna.
-The spinach béchamel sauce may be prepared a day ahead and refrigerated.
Keep leftovers refrigerated for up to 3 days. Reheat in the oven before serving.
Did you try this polenta lasagna recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more lasagna recipes!
Ingredients
For the polenta
- 2 cups fine cornmeal flour
- 2 teaspoon salt
- 9 cups water
- 2 tbsp. olive oil
For the butternut squash
- 1 medium butternut squash
- salt to taste
- ¼ teaspoon nutmeg
For the spinach béchamel sauce
- 5 cups fresh spinach leaves, loosely packed
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- salt and pepper to taste
- ½ cup Parmigiano cheese grated
To assemble
- 2 cups shredded mozzarella cheese
Instructions
Bake the polenta
- Preheat oven to 400 degrees F.
- Whisk together cornmeal, water, salt and oil in a baking dish. Bake for 1 hour.
- Line a sheet pan (16 x 14 inch) with parchment paper, making sure to cover the sides as well, and grease with olive oil.
- When the polenta is ready, stir it then spread the hot polenta evenly on the pan. Let cool for a few minutes before transferring to the refrigerator to cool completely, about 2 hours.
Roast the butternut squash
- While the polenta is baking, roast the butternut squash at the same time.
- Line a baking sheet with parchment paper. Cut the squash in half lengthwise and use a spoon to remove the seeds.
- Sprinkle lightly with salt, brush with olive oil and bake, flesh side down, until tender, about an hour or until a knife can be easily inserted in the flesh.
- Spoon out the flesh and purée in your food processor. Measure 2 cups and reserve any remaining squash for another use. Add nutmeg and salt and pepper, to taste.
Prepare the spinach béchamel sauce
- Melt butter in a small sauce pan on medium heat. Do not allow it to brown.
- Whisk in flour until it forms a thick paste. Slowly whisk in milk and stir.
- Bring to a boil, stirring constantly, until the mixture thickens. Remove from heat and add a pinch of salt and pepper, to taste. Stir in the grated Parmigiano cheese.
- Wilt the spinach with a little water and a pinch of salt in a large skillet.
- Transfer to a sieve over a bowl. When cool enough to handle, squeeze out most of the water.
- Stir into the béchamel sauce.
Assemble the polenta lasagna and bake.
- Grease a 11 x 13 inch casserole dish with olive oil or cooking spray.
- Cut the cooled polenta in half. Carefully lift one half and transfer to the casserole dish.
- Spread 1 cup of butternut squash over the polenta and layer half the spinach béchamel sauce over the squash. Top with half of the shredded mozzarella.
- Repeat with a second layer.
- Bake at 400 degrees for 45 minutes. Let sit for 20 minutes before serving.
Notes
-Frozen spinach cubes may be substituted for fresh spinach. More Tips When transferring the cooled polenta to the casserole dish, don't worry if it cracks slightly. It will be all covered up with ingredients and will never show! Make Ahead -The polenta may be prepared a day ahead, spread thin on a baking sheet and refrigerated until you are ready to assemble the lasagna.
-The spinach béchamel sauce may be prepared a day ahead and refrigerated. Storage Keep leftovers refrigerated for up to 3 days. Reheat in the oven before serving.
Pat @ mille fiori favoriti
This looks amazing, Nadia, and incorporates my favorite vegetables. It will make a special cozy fall and winter meal. Thank you for your wonderful recipes!
Nadia
Thank you Pat, it is certainly very cozy and filling, we love it! Thanks for your comment!
Annie
Oh wow!! What a great idea!! Just awesome! I am going to make this soon! Congratulations on such an innovative idea! Looks mouth-watering! Thank you!!!
Nadia
Thank you very much Annie, this lasagna was a huge hit with my family! Hope you enjoy it!