A quick and easy lasagne recipe with lots of flavour. Sliced, ready made polenta is layered with pasta sauce and pesto, then topped with mozzarella and pine nuts for a beautiful (and quick) vegetarian main dish.
500g polenta, cut into 5mm slices
1 (340g) jar tomato based pasta sauce
1/4 cup pesto
1/4 cup (30g) pine nuts
1 cup grated mozzarella cheese
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Preheat oven to 180 degrees C. Oil a 28x18x5cm baking dish.
Arrange polenta slices in a single layer at the bottom of the baking dish. Spread polenta with a thin layer of pesto. Spoon half of the pasta sauce over the polenta. Top with another layer of polenta, pesto and pasta sauce.
Bake, uncovered, for 25 minutes. Heat grill. Remove the dish from the oven, top polenta with cheese, sprinkle on pine nuts, and grill until the cheese browns and the nuts are toasted.
Please note that not all Polenta's are gluten free - read the ingredients at all times when Gluten Free Cooking!