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.
Please note that not all Polenta's are gluten free - read the ingredients at all times when Gluten Free Cooking!
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! - 02 Dec 2006 (Review from Allrecipes USA and Canada)
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. - 13 Jul 2006 (Review from Allrecipes USA and Canada)
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. - 27 May 2008 (Review from Allrecipes USA and Canada)