Pesto Polenta Lasagna

Sliced, polenta is layered with marinara sauce and pesto, and topped with mozzarella cheese and pine nuts for a beautiful (and quick!) vegetarian main dish.

Rated 4.4 from 172 votes

Prep Time

10M

Total Time

40M

Servings

8 servings

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

1/2 (24 ounce) jar bottled marinara sauce

1/4 cup pesto

1/4 cup pine nuts

1 cup shredded 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.

Pesto Polenta Lasagna

What You Need

Instructions

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