Photo of Polenta-zucchini lasagna by WW

Polenta-zucchini lasagna

Points® value
Total Time
1 hr 10 min
15 min
45 min
With only 5 ingredients and 15 minutes of easy prep, you can have a filling, hearty pan of lasagna ready to go into the oven. In place of noodles, we use sliced precooked polenta, a convenient ingredient that’s also gluten-free. The polenta is layered with creamy ricotta and sliced zucchini, which retains a crisp-tender texture (nowhere near mushy) after the lasagna is baked. Be sure to let the lasagna stand for 10 to 15 minutes before serving to allow the liquid to settle; there might still be some liquid in the bottom of the pan, but just leave it behind when you scoop out servings.


Cooking spray

4 spray(s)

Jarred fat-free marinara sauce

2 cup(s)

Fat free ready-to-eat polenta (in tube)

18 oz, cut into 16 slices


1 large, cut into 1/8-inch-thick slices

Part-skim ricotta cheese

1 cup(s)

Shredded part-skim mozzarella cheese

1 cup(s)


  1. Preheat the oven to 375°F. Coat an 11 x 7–inch baking dish with cooking spray.
  2. Spread ½ cup of the marinara sauce in the bottom of the prepared dish; top with 8 polenta slices (break slices into pieces, if necessary, to make them fit in a single layer). Arrange half of the zucchini over the polenta, overlapping as needed. Spread the ricotta over the zucchini; gently spoon ¾ cup marinara over the ricotta. Top with the remaining 8 polenta slices, remaining zucchini, and remaining ¾ cup marinara sauce. Sprinkle with the mozzarella.
  3. Cover with foil coated with cooking spray. Bake, covered, for 30 minutes. Uncover and bake until the cheese is melted and starting to brown, about 15 minutes. Remove from the oven and let stand for 10 to 15 minutes before serving.
  4. Serving size: 1 piece