Polenta and Roasted Vegetable Lasagna


  • 15 oz. Galbani® Ricotta
  • 8 oz. Galbani® Chunk Mozzarella, shredded
  • 2 cups water
  • 1 qt. milk
  • 2 tsp. salt
  • 2 cups yellow cornmeal
  • 2 sweet peppers, red, yellow, or orange, 1/2 inch dice
  • 1 green pepper, 1/2 inch dice
  • 2 zucchini, 1/2 inch dice
  • 1 medium red onion, 1/2 inch dice
  • 1 eggplant, peeled and diced
  • 2 Tbsp. olive oil
  • 3 cups basic tomato sauce


  • Preheat oven to 400 degrees F.
  • Heat water, milk, and  salt in a large saucepan on medium high heat to a boil.
  • Whisk in cornmeal slowly until combined to make polenta. Reduce heat to medium low and cook, stirring with a spoon for 20 minutes. Polenta will thicken.
  • Pour polenta onto an 11x17-inch rimmed cookie sheet sprayed with cooking spray. Spread mixture until it forms an even layer. Allow to cool at least 30 minutes.
  • While polenta cools, toss the vegetables and oil together in a large bowl with salt and pepper. Bake in a single layer on a large baking sheet for 30-40 minutes until the vegetables are caramelized. Remove from oven to cool slightly.
  • Season the ricotta with salt and pepper to taste in a small bowl.
  • To assemble, cut the cooled polenta in half to form two 11x8-inch sheets.
  • Spray an 11x8-inch baking dish with cooking spray. Spread bottom of dish with 1 cup tomato sauce and top with 1 sheet of polenta.
  • Top with half of the vegetables and 1 cup of the tomato sauce. Dollop 1/2 of the ricotta in tablespoons all around the top of the sauce.
  • Top with other sheet of polenta, remaining vegetables, 1 cup of tomato sauce, and remaining ricotta in dollops. Top with the shredded mozzarella.
  • Cover with parchment and then aluminum foil. Bake for 30 minutes. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more.