Let’s be honest—when you hear the word lasagna, your mind probably jumps straight to those classic layers of pasta, bubbling cheese, and rich tomato sauce. But what if I told you there’s a way to capture that same soul-warming satisfaction without a single noodle in sight? Enter this Polenta & Mushroom Cornmeal Lasagna, a dish that swaps out pasta for golden, Creamy Polenta and piles on earthy mushrooms, velvety béchamel, and just enough cheese to make every bite irresistible.
This isn’t just a gluten-free alternative—it’s a full-blown upgrade. The polenta layers bring a rustic, toothsome texture that holds up beautifully against the umami-packed mushrooms, while the béchamel ties everything together with silky richness. It’s the kind of dish that feels fancy enough for a dinner party but simple enough to whip up on a lazy Sunday when you’re craving something hearty.
Why This Recipe Works
- Polenta as the Star – Forget flimsy gluten-free pasta substitutes. Coarse cornmeal gives this lasagna a satisfying bite and a subtle sweetness that pairs perfectly with savory mushrooms.
- Mushrooms That Mean Business – A mix of cremini, shiitake, and oyster mushrooms brings deep, meaty flavor. Sautéed until golden and glazed with a splash of white wine, they’re the kind of filling that makes you forget all about meat.
- Béchamel That Doesn’t Weigh You Down – Too many lasagnas drown in heavy cheese, but this version keeps things balanced with a light, nutmeg-kissed béchamel that lets the other flavors shine.
- Crispy-Tender Contrast – Baked until the top is golden and crisp while the inside stays lusciously creamy, every forkful is a textural dream.
A Little Backstory
Polenta lasagna isn’t some trendy new invention—it’s rooted in Northern Italian tradition, where cornmeal has been a staple for centuries. What started as peasant food has been elevated into something truly special, proving that humble ingredients can shine when treated with care. The layered technique here borrows from classic lasagna, but the flavors are all about rustic simplicity.
Essential Ingredients & Tools
Ingredients for the Polenta Layers
- 2 cups (320g) coarse cornmeal (polenta) – The coarse grind ensures proper texture; fine cornmeal can become gummy.
- 6 cups (1.4L) vegetable broth – Use low-sodium to control seasoning; homemade adds depth.
- 1 tsp salt – Enhances the cornmeal’s natural sweetness.
- ½ cup (50g) grated Parmesan – Adds nuttiness and helps bind the polenta.
Ingredients for the Mushroom Filling
- 1.5 lbs (680g) mixed mushrooms (cremini, shiitake, oyster), sliced – Cremini for meatiness, shiitake for depth, oyster for delicate texture.
- 3 tbsp olive oil – Extra-virgin adds fruity notes.
- 1 large onion, diced – Yellow onions provide balanced sweetness.
- 3 garlic cloves, minced – Fresh garlic is essential for aromatic punch.
- 1 tbsp fresh thyme leaves – Fresh herbs brighten the earthy mushrooms.
- ½ tsp black pepper – Freshly ground for best flavor.
- ¼ cup (60ml) dry white wine (optional) – Sauvignon Blanc or Pinot Grigio work well.
Ingredients for the Béchamel Sauce
- 3 tbsp butter – Unsalted allows precise seasoning.
- 3 tbsp all-purpose flour (or gluten-free blend) – Rice flour works for gluten-free versions.
- 2 cups (480ml) whole milk – Higher fat ensures creaminess.
- ¼ tsp nutmeg – Freshly grated elevates the sauce.
- ½ cup (50g) grated Parmesan – Melts seamlessly into the béchamel.
Additional
- 1 cup (100g) shredded mozzarella – Low-moisture melts evenly without making the dish watery.
- Fresh parsley for garnish – Adds color and freshness.
Tools
- 9×13-inch baking dish – Glass or ceramic for even heating.
- Large saucepan (for polenta) – Heavy-bottomed prevents scorching.
- Skillet (for mushrooms) – Cast iron promotes even browning.
- Whisk (for béchamel) – Balloon whisk incorporates smoothly.
Serves: 8 | Prep time: 30 mins | Cook time: 50 mins | Total time: 80 mins
How to Make It
- Prepare the Polenta Base:
Bring 6 cups (1.4L) vegetable broth to a rolling boil in a large saucepan. Gradually whisk in 2 cups (320g) coarse cornmeal in a steady stream, stirring constantly to prevent lumps. A slow pour is key to avoiding clumps. Reduce heat to low and simmer for 20–25 minutes, stirring occasionally with a wooden spoon, until thick enough to hold the spoon upright. The polenta should pull away from the pan’s sides when done. Off heat, vigorously stir in ½ cup (50g) Parmesan and 1 tsp salt until fully incorporated. Spread half the polenta into the greased baking dish using an offset spatula for even distribution. Let cool slightly to set. - Sauté the Mushrooms to Perfection:
Heat 3 tbsp olive oil in a skillet over medium-high until shimmering. Add 1 large diced onion, cooking until translucent and lightly golden (5 mins), stirring frequently to prevent burning. Add 1.5 lbs (680g) sliced mushrooms in batches if needed to avoid overcrowding. Cook undisturbed for 2-3 minutes to encourage browning (this creates the Maillard reaction, a chemical process that deepens flavor), then stir in 3 minced garlic cloves, 1 tbsp fresh thyme leaves, and ½ tsp black pepper. Continue cooking until mushrooms release moisture and reabsorb it, developing deep color (10–12 mins total). Deglaze with ¼ cup (60ml) white wine (if using), scraping up flavorful browned bits with a wooden spoon. Cook until liquid completely evaporates, ensuring no excess moisture remains. - Master the Béchamel:
Melt 3 tbsp butter in a saucepan over medium heat until foaming subsides. Whisk in 3 tbsp flour, cooking for 1–2 minutes until golden and nutty-smelling (this roux thickens the sauce). Gradually add 2 cups (480ml) whole milk in ½-cup increments, whisking continuously until smooth before each addition to prevent lumps. Simmer, stirring constantly with a figure-eight motion, until thickened enough to coat the back of a spoon (5–7 mins). Stir in ¼ tsp nutmeg and ½ cup (50g) Parmesan until fully melted. Season with salt to taste. - Layer with Precision:
Layer half the mushrooms evenly over the polenta base, followed by half the béchamel, spreading gently with a spatula. Carefully spread remaining polenta using damp hands to prevent sticking. Top with remaining mushrooms and béchamel. Sprinkle 1 cup (100g) shredded mozzarella evenly over the top, ensuring edge-to-edge coverage for optimal browning. - Bake and Rest for Perfect Slices:
Bake at 375°F (190°C) for 30–35 minutes, until bubbly and golden with crisp spots. Rest 10 mins before slicing to allow layers to set. This resting period lets the polenta firm up, ensuring clean cuts.
Pro Tip: For extra flavor, infuse the broth with a bay leaf and rosemary sprig before adding cornmeal. Remove herbs before stirring in cheese.
Chef’s Secret: If the sauce thickens too much, whisk in warm milk 1 tbsp at a time to adjust consistency.
Pro Tips from My Kitchen to Yours
- Don’t Rush the Mushrooms – Cook them until all the liquid evaporates and they start to caramelize. This is where the flavor happens.
- Season as You Go – Taste the polenta after adding the cheese and adjust the salt. Underseasoned polenta is a sad polenta.
- Let It Rest – I know it’s tempting to dive right in, but letting the lasagna sit for 10 minutes ensures the layers hold together when you slice it.
Make It Ahead (Because Life Happens)
This lasagna is a meal-prep dream. Assemble it up to 24 hours ahead and refrigerate, then bake when you’re ready. Leftovers reheat beautifully—just cover with foil and warm in a 350°F (175°C) oven until heated through.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery greens and acidity cut through the lasagna’s richness. Toss with shaved fennel for crunch.
- Roasted Brussels Sprouts: Toss with balsamic glaze for sweet-tart balance. Roast at high heat for caramelization.
Drinks
- Chianti: A medium-bodied red with bright acidity complements mushrooms without overpowering.
- Oaked Chardonnay: Buttery notes mirror the béchamel, while acidity refreshes the palate.
Something Sweet
- Dark Chocolate Espresso Truffles: Bitter-sweet cocoa contrasts the lasagna’s creaminess.
- Poached Pears with Vanilla Gelato: Light and fragrant, offering a cool finish.
FAQs
Can I use instant polenta?
Yes, but adjust liquid per package instructions. Traditional polenta offers superior texture and flavor. Instant versions cook in 5-7 minutes but often contain stabilizers. For best results, use stone-ground coarse cornmeal and embrace the longer cooking time—it develops a deeper corn flavor.
How do I prevent lumpy béchamel?
Whisk constantly and add milk gradually—no more than ½ cup at a time. Ensure the roux (butter-flour mixture) is smooth before adding liquid. If lumps form, strain through a fine-mesh sieve or blend briefly with an immersion blender. A heavy-bottomed saucepan distributes heat evenly, reducing scorching risk.
Can I make this vegan?
Absolutely. Substitute butter with olive oil or vegan butter. Use plant-based milk (unsweetened oat or soy work best) and replace Parmesan with 2 tbsp nutritional yeast per ½ cup. For the cheese topping, try Violife mozzarella shreds or a cashew-based alternative.
Why is my lasagna watery?
Undercooked mushrooms or insufficient béchamel thickening are likely culprits. Ensure mushrooms are cooked until no liquid remains in the pan. The béchamel should coat the back of a spoon thickly—if too thin, simmer longer or add 1 tsp cornstarch slurry. Let the baked lasagna rest fully before slicing.
Can I assemble this ahead?
Yes! Refrigerate unbaked for up to 24 hours. The flavors meld beautifully. Add 10 mins to baking time if chilled. For longer storage, freeze before baking—thaw overnight in the fridge, then bake as directed. Cover with foil if the top browns too quickly.
Polenta & Mushroom Cornmeal Lasagna: A Cozy Reinvention of Comfort Food
Try my Polenta & Mushroom Cornmeal Lasagna—a rich, gluten-free twist on classic comfort food with layers of creamy polenta and savory mushrooms. Get the recipe now!
Ingredients
For the Polenta Layers
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2 cups coarse cornmeal (polenta) (320g)
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6 cups vegetable broth (1.4L)
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1 tsp salt
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½ cup grated Parmesan (50g)
For the Mushroom Filling
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1.5 lbs mixed mushrooms (cremini, shiitake, oyster), sliced (680g)
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3 tbsp olive oil
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1 large onion, diced
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3 cloves garlic, minced
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1 tbsp fresh thyme leaves
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½ tsp black pepper
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¼ cup dry white wine (optional, 60ml)
For the Béchamel Sauce
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3 tbsp butter
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3 tbsp all-purpose flour (or gluten-free blend)
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2 cups whole milk (480ml)
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¼ tsp nutmeg
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½ cup grated Parmesan (50g)
Additional
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1 cup shredded mozzarella (100g)
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Fresh parsley (for garnish)
Instructions
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Bring vegetable broth to a boil. Gradually whisk in cornmeal, stirring constantly. Simmer for 20-25 minutes until thick. Stir in Parmesan and salt. Spread half into a greased baking dish.01
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Heat olive oil in a skillet. Cook onions until golden. Add mushrooms in batches, cooking until caramelized. Stir in garlic, thyme, and pepper. Deglaze with wine if using.02
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Melt butter in a saucepan. Whisk in flour until golden. Gradually add milk, whisking until smooth. Stir in nutmeg and Parmesan.03
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Layer half the mushrooms and half the béchamel over the polenta. Repeat with remaining polenta, mushrooms, and béchamel. Top with mozzarella.04
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Bake at 375°F (190°C) for 30-35 minutes until golden. Rest 10 minutes before slicing.05
