Polenta Pesto Lasagna
A savory gluten-free twist on a favorite pasta dish!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
Ingredients
- -1 sleeve of polenta (18 oz) in your favorite flavor
- -pesto (can be homemade or store-bought)
- -1 cup of your favorite shredded cheese
Instructions
- Preheat the oven to 350
- Slice the polenta lengthwise into thin, lasagna-shaped “noodles)
- Place 2 noodles on the bottom of a standard loaf pan, then top with some pesto and shredded cheese. It will probably only go 2/3 the length of the loaf pan. Just go with it
- Top those noodles, pesto and cheese with 1 1/2 slices of polenta
- Add more pesto and more cheese
- Top with the last 1 1/2 noodles and more cheese
- Bake for 30 minutes at 350, until the cheese is browned and bubbly. There may be a pool of oil underneath your lasagna from the pesto. No worries
- Let the lasagna set for 15 minutes, then slice in half to make two large servings
- Enjoy with a grilled protein and/or a salad!
Notes
- Vegan? Try Daiya cheese. It’s a favorite of mine and melts beautifully
- Feel free to add in some ground protein of choice. Seasoned tempeh or ground turkey sausage would be fantastic
Nutrition
- Serving Size: 2
Find it online: https://fitnessista.com/polenta-pesto-lasagna/