Vegetarian Polenta Pesto Lasagne

    40 minutes

    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.

    240 people made this

    Serves: 8 

    • 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

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Oil a 28x18x5cm baking dish.
    2. 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.
    3. 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.

    Gluten Free

    Please note that not all Polenta's are gluten free - read the ingredients at all times when Gluten Free Cooking!

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    Reviews in English (188)


    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)