Whip up the world's fastest Gluten Free Lasagna and have it on the table in under 25 minutes! This meatless lasagna will become your go-to weeknight dinner.
Mix the tomato sauce, paste, finely chopped garlic, baking soda, and spices.
Add a scoop of sauce to the bottom of a baking dish. Top with sliced polenta.
Add your kale or spinach over the polenta, and cover with a thin layer of shredded mozzarella. Repeat for a total of two or three layers.
Bake at 350 degrees F for 15 minutes or until the cheese is lightly browned and bubbly.
If you have a secret family red sauce (aka gravy) that you want to use for this recipe, by all means, feel free to sub it in.
Chop or press your garlic very fine if possible. The sauce isn't cooked down long enough to really soften it, so big chunks of garlic will obvious with every bite.
Meal prep tip: assemble everything ahead of time and refrigerate unbaked for up to 24 hours.