Pesto Polenta Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 345.5
- Total Fat: 14.7 g
- Cholesterol: 26.4 mg
- Sodium: 1,290.9 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.5 g
- Protein: 18.9 g
View full nutritional breakdown of Pesto Polenta Lasagna calories by ingredient
Introduction
A twist on lasagna! No noodles in this recipe! A twist on lasagna! No noodles in this recipe!Number of Servings: 4
Ingredients
-
Polenta (1 lb tube)
1/4 cup pesto
1 cup cooked spinach
1/2 cup ricotta cheese
1 cup tomato sauce
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Directions
1. Preheat oven to 375. Spray 8x8 pan with cooking spray or use olive oil.
2. Slice polenta into 1/4 inch slices. Arrange half of the slices on the bottom of the pan. Spread pesto on top of polenta slices, then top with spinach. Spread the ricotta on top of the spinach, then cover with half the tomato sauce. Lay the remaining slices of polenta on top and cover with remaining tomato sauce.
3. Bake 25 minutes. Remove from oven, add mozzarella and parmesan cheese, and broil until cheese is bubbly.
Makes 4 servings.
***I pre-crisp my polenta in a 9x13 glass pan sprayed with olive oil. I bake at 375 for 8 minutes, flip, then broil 5 minutes on each side. This is optional, but it makes the polenta a little crispy.
Number of Servings: 4
2. Slice polenta into 1/4 inch slices. Arrange half of the slices on the bottom of the pan. Spread pesto on top of polenta slices, then top with spinach. Spread the ricotta on top of the spinach, then cover with half the tomato sauce. Lay the remaining slices of polenta on top and cover with remaining tomato sauce.
3. Bake 25 minutes. Remove from oven, add mozzarella and parmesan cheese, and broil until cheese is bubbly.
Makes 4 servings.
***I pre-crisp my polenta in a 9x13 glass pan sprayed with olive oil. I bake at 375 for 8 minutes, flip, then broil 5 minutes on each side. This is optional, but it makes the polenta a little crispy.
Number of Servings: 4