ou know a recipe is something special when your kid insists—three times—that it make it into the family cookbook. That’s exactly what happened with this Forking-Good Polenta Lasagna. My daughter was adamant: “Mom, you HAVE to put this one in.” And honestly? She’s absolutely right.

This dish is hearty, cozy, and full of flavor. And yes, it uses tubed polenta, which I know might make some food purists do a double take—but hang in there. Trust me, this humble grocery store hack is a total game-changer. Instead of layering noodles, you get these soft, slightly crispy rounds of polenta that hold their own against rich tomato sauce, sautéed veggies, and melty cheese. It’s like lasagna had a glow-up, and we’re here for it.

Servings

Ingredients

Nonstick olive or coconut oil cooking spray
1 (14-ounce) tube prepared organic polenta (cut into ¼-inch slices)
1 tsp extra-virgin olive oil
1 eggplant (unpeeled, diced small)
2 medium zucchini (diced small)
½ tsp kosher salt
½ tsp freshly ground black pepper
12 oz fresh spinach
1½ cups organic Italian-style tomato sauce
½ cup fresh basil leaves (roughly chopped)
½ cup shredded mozzarella cheese
½ cup water

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Instructions

Preheat the oven to 450ºF. Lightly coat a 9×13-inch baking dish with nonstick spray.
Sauté the veggies: In a large nonstick skillet, heat the olive oil over medium-high. Add the diced eggplant, zucchini, salt, and pepper. Cook, stirring occasionally, until the veggies are tender and just beginning to brown (about 4–6 minutes).
Steam the spinach: Add ½ cup of water and the spinach to the skillet. Cover and let it steam for about 3 minutes, stirring once, until wilted.
Make it saucy: Stir in the tomato sauce and let it heat through (1–2 minutes). Remove from heat and mix in the fresh basil.
Layer it up: Arrange the polenta slices in a single layer at the bottom of your baking dish (trim to fit if needed). Spoon the veggie-sauce mixture on top and sprinkle with mozzarella.
Bake for 15 minutes, or until bubbling and the cheese is melted.
Let it rest for 5–10 minutes before slicing and serving. (This helps it firm up and slice beautifully.)

Whether you’re a long-time polenta lover or trying it for the first time, this dish is a total win. It’s the kind of comfort food that feels indulgent but is loaded with veggies, real ingredients, and no fuss. Plus, it’s vegetarian-friendly and super adaptable—add mushrooms, swap the cheese, toss in some herbs—go wild.

Give it a try, and don’t be surprised if your family starts begging for it to be a regular in the rotation.

Pro tip: Make a double batch and freeze one for a no-brainer weeknight meal later. You’ll thank yourself!