My "lasagna" is baked in a 7-inch spring form pan with two layers each of polenta, cheese and vegetables and three layers of marinara. The brown sides and top of the triangular cut serving heightened the flavor and visual appeal of the dish. Reheating leftovers were easy and ever as tasty.
My polenta is made with grits cooked in skim milk. The vegetable layers has sauteed and drained tomatillos, peppers and onion. My marinara is home canned with no added salt and tomatoes. The cheese is a mix of what I had on hand. I browned and drained 1-2 ounce Italian sausage to crumble on the cheese layer for an added treat.
Here's how I made it: