Polenta Vegetable Lasagna

Polenta Lasagna
1 Package Polenta(I used Trader Joes Roll)
1 Jar Marinara, with 1/3 c set aside
8oz Mushrooms(I used crimini)
2T red table wine
1 zucchini
couple handfuls spinach

no-cheese topping(adapted from fatfreevegan.com)
1/4 nutritional yeast
2T Cornstarch
1tsp garlic powder
3/4c water
1tsp lemon juice
dash salt


First I sauteed the mushrooms in about 2T water and 2T wine, cook until there is little liquid in the pan. Add spinach and wilt. add the jar of sauce and set aside.
Slice the polenta about 1/4" thick and the zucchini very thin.
Start layering by pouring the 1/3c of sauce into a casserole dish(I used 8x8 and it worked well)
Then layer polenta then zucchini twice, pour 1/2 sauce over put on the final layer and spread the rest of the sauce over the top. Preheat oven to 425.

In a saucepan mix all ingredients for no-cheese topping. Turn stove to medium and stir continuously until sauce thickens. It will be quite thick-turn off heat and immediately add to top of the lasagna. If its too thick to spoon onto lasagna you may add a bit of water, but I just scooped mine on!

Bake at 425 uncovered for about 30-40 minutes until some of the water from the vegetables has evaporated and sauce is bubbly.

Enjoy!