Polenta Pesto Lasagna

A savory gluten-free twist on a favorite pasta dish!



  1. Preheat the oven to 350
  2. Slice the polenta lengthwise into thin, lasagna-shaped “noodles)
  3. 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
  4. Top those noodles, pesto and cheese with 1 1/2 slices of polenta
  5. Add more pesto and more cheese
  6. Top with the last 1 1/2 noodles and more cheese
  7. 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
  8. Let the lasagna set for 15 minutes, then slice in half to make two large servings
  9. Enjoy with a grilled protein and/or a salad!



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