Pesto Polenta Lasagna
Pesto Polenta Lasagna swaps traditional noodles for tender polenta rounds, layered with herby pesto, tangy marinara, and melty mozzarella. Toasted pine nuts add a buttery crunch, balancing the saucy, cheesy bake. Ideal for a cozy weeknight dinner when you want something comforting yet vibrant.
- Prep10 mins
- Cook30 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an 11x7x2-inch baking dish.
- 2
Place a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Add another layer of polenta and more sauce on top.
- 3
Bake, uncovered, for 25 minutes. Switch the oven to broil. Top the polenta with cheese and pine nuts, and broil until the cheese is browned and the nuts are toasted.
- Calories 245.53 kcal Moderate
- Protein 10.25 g Good Source
- Carbs 13.91 g Moderate
- Total Fat 16.49 g High
- Saturated Fat 6.91 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 29.27 mg Moderate
- Sodium 596.3 mg High
- Fiber 1.58 g Low Source
- Sugar 2.88 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 246.99 mg Moderate
- Iron 0.95 mg Low Source
- Potassium 151.22 mg Low Source
- Vitamin A 182.96 mcg_rae Good Source
- Vitamin C 5.26 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Milk 🥛
- Gluten
- Tomatoes 🍅