Polenta Lasagna With Mushrooms and Greens

My brother and sister-in-law made this recipe awhile back. I looked it up on the internet, but the recipe I adapted came from here (Fat Free Vegan Kitchen). I'm not sure who posted the original recipe since I found a lot of them, but I give credit where it's due.  How I made the recipe is below...

Ingredients:

1 tray of polenta

• 6 cups of water or brother
• 2 cups of dry polenta/corn meal
• 4 tablespoons of olive oil
• salt to taste

In a large pan, bring water to boil and add the polenta. Stir until thickened and then add the olive oil and salt (1-2 teaspoons), about 5-10 minutes total. Pour out onto large jelly roll pan (11x17, the polenta should be less than 1/2 an inch thick) and let cool. You should be able to slice the finished product.

Ingredients for filling and sauce:

• 1 tablespoon olive oil
• 1 large onion, chopped 
• 4 cups quartered baby bella mushrooms
• 8 cloves garlic, minced
• 1 bunch collard greens or kale, ribs removed and chopped
• 2 teaspoon dried basil
• salt and pepper to taste
• 2 cups marinara sauce
• 1/2 cup pitted kalamata olives, chopped 
• 1 cup extra-firm silken tofu
• 1 cup unsweetened soy milk
• 1 cup vegetable broth
• 2 tablespoons cashew butter 
• 2 tablespoons tahini
• 2 teaspoons onion powder
• 3 tablespoons nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 teaspoons corn starch 

Directions:
Preheat oven to 375 degrees. Place the items bolded above in a blender and blend until smooth. Saute the onion, mushrooms and garlic in a pan with a tablespoon of olive oil. Add the greens and basil along with a 1/4 cup or so of water. Cover and cook until the greens are tender. Mix in the white sauce and cook for 5 minutes. Add salt and pepper to taste.

Assembly:
Cut the polenta in half to fit a smaller pan or into into 4 pieces to fit into 2 large loaf pans (this is what I used). Put a piece of the polenta on the bottom, layer on half of the marinara sauce, the white vegetable sauce, olives, another layer of polenta and then finish off with the rest of the marinara sauce. Cut the proportions in half for two pans. Bake for 30-35 minutes.