When you’re feeling a bit hungry, but you don’t have the time to make something complicated and ordering food isn’t an option for you, we advise you put your apron on and start cooking this little gem.
This light, easy and relatively quick to make pesto polenta lasagna recipe just might be what the doctor ordered. It’s nutritious, healthy and exquisitely tasty without being pretentious.
To make pesto polenta lasagna, you’ll need 1 package of polenta, cut into ¼ inch thick slices; ½ jar of bottled marinara sauce; ¼ cup of pesto; ¼ cup of pine nuts; and 1 cup of shredded mozzarella cheese.
Preheat the oven to 375 degrees F, and take a baking dish and coat it with oil. Arrange a single layer of polenta in the bottom of the baking dish, and spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta, and then top it with another layer of polenta and the rest of the sauce.
Put the dish in the oven, and bake the lasagna for 25 minutes uncovered. Turn on the broiler. Top the polenta with the cheese and pine nuts, and broil until the cheese is brown and the pine nuts are toasted.