A quick and easy meal with lots of flavor. Put together in 10 minutes.

Pesto Polenta Lasagna

(18 ounce) package polenta, cut into 1/4 inch thick slices

½ (24 ounce) jar bottled marinara sauce

pesto

pine nuts

mozzarella cheese

Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.


Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.


Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.


Very smart base recipe! Polenta works wonderfully as a substitute for noodles, and makes the meal lighter and let the other ingredients used stand with their own flavors. I did mine in this order: layer of polenta, layer of pesto, layer of fresh spinach, layer of onions (1/2 of a white) and fresh tomatoes (about 7 romas), layer of ricotta cheese, layer of sauce, next layer of polenta,layer of mozzarella, then topped with pinenuts and fresh parmesean! It was fantastic and I may never eat noodle lasagna again!

Very tasty. I improvised a bit. I pre-baked the polenta to crisp it up a bit. I also added fresh spinach fresh toms onions and red bell peppers. Will make again and maybe improvise some more.

This was excellent!  I used pizza sauce (that's all I had on hand),  sauteed spinach and onion in some olive oil and layered that over the pesto, then added cottage cheese (again, that's all I had on hand), then sauce, polenta and more sauce.  Before assembling the lasagna, I sprayed the polenta with Pam and baked it for about 8 mins, then put it under the broiler for about 5 mins each side.  That helped with the consistency, I think.  And I sprayed my pan with Pam instead of olive oil.  This was delicious and I will definitely make again. 

This is a great alternative to using pasta. I purchased pre-cooked polenta but it was expensive and didn't provide me enough to make 2 layers unless I sliced the rounds thin. Next time I'll make the polenta myself-it's easy and much cheaper. I sauteed garlic onions zucchini and mushrooms mixed them into some ricotta and added that as an additional layer. The pine nuts on top provide the perfect finishing touch. Yumm...

My best friend is allergic to wheat and gluten. Polenta lasagna is one of our favorite main dishes to share at dinner parties, since all us wheat-eaters love it too. I've made variations with spianch, sun-dried tomatoes, itallian sausage, and ricotta - the dish lends itself very nicely to variations and is suprisingly quick to prepare.

Excellent.  Delicious.  Followed directions exactly except that my portions were off a bit:  16 ounces polenta; 32 ounces marinara (still used half).  Plus, served as a main dish, would not serve eight...at least not in my household.  My sixteen-ounce tube of purchased polenta stated four total servings on the nutritional label and that is what this casserole comfortably serves:  four.  We had a tossed Greek-style salad and green beans on the side.  We will definitely have this again.  We would like to try adding some veggies to make a total one dish meal: zucchini; onions; tomatoes; peppers?

Simple and deliscious. My one complaint is that the recipe calls for all pre-made ingredients (not always available). I made my own polenta (maise and water) and tomato sauce with spices. Since pre-made pesto is so expensive where I live, I dosed the tomatoe sauce with a lot of basil! Otherwise, polenta as a substitute for pasta is a great idea and a healthy alternative. Thanks for the idea!

I'm pretty sure I used too much pesto (oops!) and the result was extremely oily. If using store bought pesto be sure to mix well or even skim the oil off before using. This would have been great otherwise.

I have made this twice, so quick to put together and nice flavor.  Have had several requests for the recipe. Lends itself nicely to add-ins ... mushrooms, sun-dried tomatoes ... nice recipe, thank you.

This was a good recipe but it needed tweaking. I sautéed veggies (onions, mushrooms, red pepper, and spinach), and roasted the polenta so that it would be a little crisper.

pesto polenta lasagna

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 8

Cost: $3.24 /serving

Author : Fiffen

Ingredients

Instructions

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