Chicken, Mushroom, and Polenta Lasagna

Chicken, Mushroom, and Polenta Lasagna

12 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Recipe by  chickuh4u

“A delicious, healthy, and easy-to-bake lasagna that substitutes polenta for pasta, topped with homemade sauce!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.
  2. Meanwhile, heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same skillet, sear the polenta pieces in the remaining olive oil until the outsides are crispy.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken, tomato sauce and a half-cup of the Mozzarella cheese. Repeat the layering of polenta, pesto, chicken, and sauce.
  5. Bake in preheated oven for 25 minutes. Remove, uncover, and top with the remaining Mozzarella cheese. Return to oven, uncovered, until cheese is melted, about 5 minutes.

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Reviews (12)

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I really loved this recipe. However, i switched things up a bit and used store bought spaghetti sauce and then made my own polenta that had spinach, garlic and cheese in it. Polenta is sooo easy to make and by making it yourself, you can make your own flavors

Casey M

Casey M

Searching on this website for a way to use Polenta, I checked this recipe out. My rating reflects my changes. Seemed like the ingredients were a little unusual, but it looked like something I could work with. I used 2 14.5 oz cans of diced tomatoes with garlic. I’m still not sure where all the salt is coming from…don’t add any more. I used grown up Cremini’s…Portabella’s that is, homemade pesto, dried basil and oregano and twice as much reduced fat Mozzarella. Also, I prefer more like a third of my daily protein intake per meal (3 meals per day), so added less chicken than called for. No point wasting protein, it is one of the more expensive aspects to required daily needs. I also added a can of healthy choice cream of mushroom soup for flavor and “creaminess” as well as some white wine during the reduction process. I didn’t cook the tomato mixture as long as recommended and added the onion and ‘shrooms early. The polenta was “Original” on the bottom and “Garlic Basil” for the upper layer. What I’m saying is I’m not one to respect a recipe on the first go ‘round. It was a lot of work, what with “searing” the polenta…2 patches in a big pan…blah, blah, blah...but it was DARN good in the end and a change of pace from the whole grain/wheat pasta’s that I LOVE.



This is a good one! I tossed the chicken chunks in the pesto sauce instead of trying to smear it over the pieces of polenta, and used canned tomato sauce for convenience. I couldn't find pre-made polenta, so I made my own, nothing is easier! Next time I'm going to try broiling the polenta in the oven instead of taking the time to fry all those pieces in several batches. I really liked the polenta in place of pasta, it gives it such a good texture. Thanks for the recipe!

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Amount Per Serving (4 total)

  • Calories
  • 714 cal
  • 36%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 71 g
  • 23%
  • Protein
  • 46.3 g
  • 93%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 1329 mg
  • 53%

Based on a 2,000 calorie diet



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Creamy Chicken Lasagna


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Chicken Mushroom Meatloaf