Pretty Wild Vegan Tomato-Fredo Polenta Lasagna

Pretty WIld Vegan Tomato-Fredo Polenta Lasagna

Lasagna is always a crowd-pleaser! And this version is not just delicious, it’s also power-packed with health-promoting ingredients, and is also gluten-free!

Pretty WIld Vegan Tomato-Fredo Polenta Lasagna

Pretty Wild Vegan Tomato-Fredo Polenta Lasagna

Print Recipe
Course Main Course
Cuisine Italian, Oil-free, Vegan, whole food plant based
Keyword Bean, cannellini, polenta
Prep Time 30 minutes
Cook Time 18 minutes
Servings 8 servings


  • High Speed Blender
  • knives
  • cutting surface
  • 9x13 baking dish


Marinara Sauce

  • 2-3 cups good quality oil-free marinara, depending on your desired spice level
  • 1 ea small onion, diced
  • 1 ea small celery rib, diced
  • 1 ea small carrot, or 4 baby carrots, diced
  • 1 tsp garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 tbsp fresh rosemary, chopped, or 1 tsp dried


  • 2-3 ea medium zucchinis sliced 1/4" thick
  • 8 oz mixed greens chard baby kale and baby spinach, steamed until just wilted
  • 1 ea medium onion diced small
  • 1 ea green or yellow bell pepper diced small
  • 4 oz mini Bella or shitake mushrooms, chopped
  • 15 oz can cannellini beans, drained and rinsed
  • 8 oz fresh mixed leafy greens


  • 1 cup raw cashews, soaked in water for at least 1 hour
  • 14 oz can diced tomatoes with juices
  • 1/4 cup tomato paste
  • salt and pepper to taste
  • 2 ea 18 oz tubes prepared polenta, cut into about 18 ea 1/2" slices
  • sliced fresh basil leaves for garnish optional



  • Preheat the oven to 375º F.
  • Heat a stainless steel pan to mercury ball temp.
  • Add onion, carrots, celery, green pepper, and mushrooms and zucchini to the pan
  • dry or steam sauté till onions are translucent
  • Add the garlic and cook for 1 minute more, until very fragrant.
  • Add the wine, thyme, and rosemary. Raise the heat and bring the wine to a simmer, uncovered. When wine is bubbling, lower the heat, and allow it to simmer until reduced by about half, about 5 minutes.
  • Turn off heat, cover and set aside.
  • Spread about ¾ cup of the marinara sauce on the bottom of a 2-quart baking dish, then arrange the polenta slices in a single layer on top of the sauce.
  • Arrange the zucchini, onion mixture over the polenta, followed by the spinach, chard, and kale.
  • Place another later of polenta on top of the vegetable layer.

Make the Tomato-Fredo

  • Put all the following in a high-speed blender and puree till smooth: soaked cashews, 14 oz diced tomatoes in sauce, tomato paste, red pepper flakes (or to taste), salt and pepper
  • Pour this Tomato-Fredo sauce evenly over the surface concentrating on the center. Drizzle regular marinara around edges and zig-zag design over entire top.
  • Cover and bake for 10 to 20 minutes, or until hot and bubbling.
  • Remove from oven and let rest for 5 minutes or so, then serve. Garnish each serving with more sauce and fresh basil if desired. Serve with salad.

Leave a Reply