Lightened-Up Lasagna

I have Italian heritage so to say that I grew up eating pasta and lasagna is an understatement. My Grandma has one of the best lasagna recipes that has been passed down in the family through the generations. It’s soooo good, but it takes almost a full day to make.

As much as I love her recipe, I wanted to make a lightened up version with less ingredients so that I didn’t have to spend 12 hours in the kitchen. This recipe is light and lean and full of flavor. I got a standing ovation from my husband – so yea, it’s good 🙂

Disclaimer: I received free samples of Nancy’s cottage cheese mentioned in this post. I am not sponsored by this company and was not compensated for my time. 

Print Recipe
Polenta Lasagna
Course Main Dish

Prep Time
20 minutes
Cook Time 30 minutes
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
  1. Preheat oven to 350 F degrees. Use a 8 x 8 glass baking dish and pour 1/4th cup tomato sauce at the bottom of the pan. Spread it out using the back of a spoon to coat the bottom.
  2. Heat a medium skillet over medium-high heat. Saute onion and garlic for 2-3 minutes until onion is softened. Stirring frequently as to not let the garlic burn.
  3. Once the onion and garlic are ready, add the "coins" chicken sausage and cook for another 4-6 minutes until browned. Turn off the heat and set aside.
  4. Slice the polenta into 12 even slices using a sharp serrated knife. About 1/2 inch thick. Be careful as it crumbles easily. Lay 6 slices across the bottom of the pan evenly (3 rows and 3 columns).
  5. Top with 1/2 chicken sausage, 1/2 cheese and 1/2 remaining tomato sauce. Use half of the whole milk cottage cheese and drop about 1/2 tablespoon on top. Leaving about 2 inches in between each drop of cottage cheese. Sprinkle with half the italian seasoning.
  6. Repeat the process starting with adding another layer of polenta. Use the rest of the ingredients on the second layer. Sprinkle the remainder of the italian seasoning on top.
  7. Bake at 350 F degrees for 25-30 minutes or until the cheese is melted and the sauce is bubbling.
Recipe Notes
  1. Recipe can be made vegetarian by using soy meat crumbles or soy sausage.
  2. This recipe is naturally gluten-free because I used polenta in place of lasagna noodles. If you do have a gluten allergy make sure to read the ingredient list of all products to assure they are gluten free (i.e. sausage and tomato sauce).
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Author: Katie

Hi! I'm Katie, Registered Dietitian and Certified Diabetes Educator. This website it dedicated to those looking to heal their bodies from the inside out - and it all starts with balancing out your blood sugar. Let's heal disease together one plate at a time.

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