Venetian Lasagna


  •  3 c. instant polenta
  • 9 c. water
  • 7 Tbsp. McKay’s chicken style seasoning
  • 1 c. dried porcini mushroom slices
  • 1 c. water
  • 1 tsp. salt
  • 2 c. fresh baby portobello mushrooms, sliced
  • 4 c. baby spinach leaves, packed
  • 4 c. Daiya vegan cheddar or mozzarella cheese
  • 3 c. marinara or spaghetti sauce
  • 1 c. chopped fresh basil


  1. Bring the 9 cups water to a boil. Add chicken style seasoning, then slowly stir in polenta. Continue to cook, stirring, until thickened.
  2. Spread cooked polenta into 3 – 9 x 13 inch oiled baking dishes to cool.
  3. In a small saucepan, bring the 1 cup water and salt to a boil. Add porcini mushrooms and simmer until water is gone.
  4. Add a little olive oil and the portobello mushrooms. Sauté lightly.
  5. Spread half the tomato sauce onto the first layer of polenta and top with half the sautéed mushrooms, spinach and cheese.
  6. Place another layer of polenta on top and spread with remaining tomato sauce, mushrooms, spinach and cheese. Add top layer of polenta and sprinkle with cheese.
  7. Bake at 375 degrees for 30 to 45 minutes – until hot and bubbly. Cool 10 minutes before cutting into squares.
Browse Cook(s): Cinda Sanner
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.