Servings | 8 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 30 Minutes |
Total Time | 40 Minutes |
Difficulty | Intermediate |
Main Ingredient | Polenta; Cheese |
Category | Rice & Grains; Dairy |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | Italian |
Cook Method | Baking; Broiling |
Diet |
1 18-ounce package polenta, cut into 1/4-inch thick slices
1 12-ounce jar marinara sauce
1/4 cup basilpesto
1/4 cup pine nuts
1 cup shredded mozzarella cheese
Nonstick cooking spray
Preheat an oven to 375 degrees F and coat an 11x7x2-inch baking dish with cooking spray.
Arrange a single layer of polenta in the bottom of dish. Cover with a thin layer of pesto. Spoon 6 ounces of sauce over the pesto. Add another layer of polenta and top with remaining 6 ounces of sauce.
Bake for 25 minutes, uncovered. Remove from oven and cover lasagna with cheese and pine nuts. Switch oven to broil and cook lasagna until the cheese browns and nuts are toasted.
Calories: 179 cal
Total fat: 9g
Saturated fat: 3g
Cholesterol: 12mg
Sodium: 515mg
Potassium: 193mg
Carbohydrate: 17g
Fiber: 2g
Protein: 8g