Pesto Polenta Lasagna
A quick and easy meal with lots of flavor. Put together in 10 minutes.
A quick and easy meal with lots of flavor. Put together in 10 minutes.
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!Read More
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!
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.
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.
This is a great alternative to using pasta. I purchased pre-cooked polenta but it was expensive and didn't provide me enough to make 2 layers unless I sliced the rounds thin. Next time, I'll make the polenta myself-it's easy and much cheaper. I sauteed garlic, onions, zucchini and mushrooms, mixed them into some ricotta and added that as an additional layer. The pine nuts on top provide the perfect finishing touch. Yumm...
My best friend is allergic to wheat and gluten. Polenta lasagna is one of our favorite main dishes to share at dinner parties, since all us wheat-eaters love it too. I've made variations with spianch, sun-dried tomatoes, itallian sausage, and ricotta - the dish lends itself very nicely to variations and is suprisingly quick to prepare.
Excellent. Delicious. Followed directions exactly except that my portions were off a bit: 16 ounces polenta; 32 ounces marinara (still used half). Plus, served as a main dish, would not serve eight...at least not in my household. My sixteen-ounce tube of purchased polenta stated four total servings on the nutritional label and that is what this casserole comfortably serves: four. We had a tossed Greek-style salad and green beans on the side. We will definitely have this again. We would like to try adding some veggies to make a total one dish meal: zucchini; onions; tomatoes; peppers?
Simple and deliscious. My one complaint is that the recipe calls for all pre-made ingredients (not always available). I made my own polenta (maise and water) and tomato sauce with spices. Since pre-made pesto is so expensive where I live, I dosed the tomatoe sauce with a lot of basil! Otherwise, polenta as a substitute for pasta is a great idea and a healthy alternative. Thanks for the idea!
I'm pretty sure I used too much pesto (oops!) and the result was extremely oily. If using store bought pesto, be sure to mix well or even skim the oil off before using. This would have been great otherwise.
I have made this twice, so quick to put together and nice flavor. Have had several requests for the recipe. Lends itself nicely to add-ins ... mushrooms, sun-dried tomatoes ... nice recipe, thank you.
We loved this, too - it satisfied our non-vegetarian family and our two toddlers quite well. I sauteed some garlic, onion, mushrooms and fresh spinach together, added it to some ricotta and shredded parmesan cheese and added that layer just before the second layer of polenta. I'll be making this again!
This was a good recipe but it needed tweaking. I sautéed veggies (onions, mushrooms, red pepper, and spinach), and roasted the polenta so that it would be a little crisper.
wE ADD LAYERS OF SLICED COOKED ITALIAN SAUSUAGE AND SLICED HARD BOILED EGGS, PLUS. SOME SHREDDED ROMANO CHEESE. HAVE NOT USED PINE NUTS BUT PLAN ON IT. YOU CAN MAKE POLENTA BY MIXING ONE PART CORN MEAL WITH TWO PARTS SALTED WATER. BRING TO BOIL. POUR OUT ONTO A COOKIE SHEET AND SHAPE INTO A LOG. ALLLOW TO COMPLETELY COOL AND THEN SLICE AND USE.
Turned out great. Nice alternative to regular lasagna, we are adding it our rotation to break things up because we eat alot of pasta. The polenta is a nice creamy alternative to noodles, otherwise it tasted just like lasagna. It was easy to make using premade pesto, and packaged polenta. I did use my own marinara sauce, but we always have that on hand so still very easy for a good home cooked meal!
This is a very good basic recipe starting with pre-made ingredients. However, I always have homemade marinara sauce in the freezer, and pesto is so simple to make. The packaged polenta is okay, but I do prefer to make my own. Also very simple to do. And many of these things can be made in advance and thrown together at the last minute. I think it's much easier to control the sodium content and also the "mystery ingredients" that are found in pre-made foods. Also, try adding some sauteed mushrooms on top of the sauce for a meaty "meatless" dish.
Delightfully delicous! I added fat free cottage cheese and (steamed and drained) spinach to the layers and some fresh basil, topped with a few slice black olives. My husband loves it, he took what was leftover to work for lunch and co-workers were so jealous! This is a keeper!
Most excellent recipe! I baked the polenta before assembling the lasagna, and I took the suggestion to layer with polenta, pesto, fresh spinach, fresh tomatoes, ricotta, sauce, next layer of polenta, mozzarella, then pinenuts and fresh parmesean! I've already made it twice in 2 weeks. The first time I made my own pesto and sauteed the spinach. The second time I used pesto from a jar and just added the fresh spinach "raw" (to save on time). They both turned out great. This one is a keeper!
Because I wasn't able to find polenta in my grocery store, I substituted gnocchi for this recipe and it came out wonderfully! I added some spinach to the layers (thanks for the suggestions fellow allrecipers). My recommendation is the following: If you're going to use premade pesto, make sure to drain the excess olive oil out of it first. Otherwise, the oils from the cheese and the pesto become very...how do you say...ah yes, overwhelming. I will totally make this again!
So good! I threw the polenta under the broiler for a bit (both sides) to crisp it up before putting this together. I put some spinach in too, since I had some leftover, and added Romano to the mozzarella for more depth of flavor. The pine nuts get all toasty and make this recipe perfect!
If you are trying to cut down on your gluten this is an excellent alternative. Added in some fresh spinach,ricotta, black olives or whatever you have on hand. Was super fast to put together!
Excellent base recipe for a very unique and delicious lasagna! I added sauteed spinach, fresh basil and parmesan cheese to mine, and it was great. Maybe we are just big eaters, but this made just enough for our family of 4...if you are trying to serve 8, I would double this recipe and make it in a 9 x 13 baking dish.
Made this for an office Christmas party and it was a hit! I used two layers of polenta and added a layer of fresh spinach w/minced onion sauteed in olive oil plus a layer of cottage cheese as others suggested. The pine nuts gave it extra texture but next time I may omit due to cost. Cook time was about twenty minutes longer than specified but result was a very easy flavorful dish I look forward to making again!
Delicious and simple, if not particularly healthy. Once it finished cooking, I tilted the pan as much to one side as I could without the contents sliding (glass Pyrex dish of prescribed size) and then used a paper towel to sop up the oil from the one side it had all poured towards. Probably tells you something about store-bought vs. fresh pesto, amounts of oil in them?!?! Might try just pulsing basil & garlic in a blender instead, with a titch of oil...it's cheaper that way, too. Did the baking-polenta-5-mins-each-side trick, too. Good texture. My sauce had mushrooms, fresh basil and garlic in it.
I doubled this recipe to feed 8 people and it was very good! The Trader Joe's polenta I used was pretty salty so I would advise against adding any extra salt to this dish. Very good, easy and economical and perfect for a vegetarian dish. I would give it four and a half stars if I could.
So good and different! I browned the polenta first as well as some of the others. My boyfriend loved it also. I added a low fat cottage cheese layer to this as well. I will for sure make this again!!! Thanks for sharing!
Fantastic and easy. We were looking for a new way to use Polenta and we found it. This took 10 minutes to prep and 30 total to cook. I added a layer of mushrooms and mariniated artichoke to each layer and it came out fantastic. Cut the mozerlla and pine nuts in half...WONDERFUL. Will be making again and again. A nice veggie dish.
I changed this a lot. I made my own polenta. Then did layers of polenta, ricotta mixed with pesto, zucchini with onion and garlic, and ragu sauce. In the future, I would not salt my polenta heavily because combined with the pesto it was rather salty.
this lasagna was AWESOME! i'll make it over and over. like other reviewers, i added ingredients. i also used my own sauce, arrabbiata, which is fantastic. to the original recipe i added spinach, sauteed portobello mushrooms, sun dried tomatoes and parmesan cheese. amazing...highly recommend!
AWESOME. I hate to admit it, but my husband and I ate this entire dish in one sitting. Yup. It's that good.
i made this for company it was a huge hit with everyone. The polenta was a hearty, creamy substitute for the noodles, which were not at all missed (and i'm a die-hard pasta lover). I followed some advice of some others and made it like a traditional lasagna layering the polenta with sauteed spinach, onion and pancetta (cause everything's better with some bacon!), pesto, sauce, ricotta cheese, then more polenta, more sauce, mozzarella - baked the whole thing covered for 25 minutes then uncovered for 10. i used my own sauce and made my own polenta: mixed the entire box then spread it thin on a wax-covered cookie sheet. I let it chill in the fridge for about an hour so it was easy to cut and use to layer the pan.
I added spinach--much needed, made the dish--before the marinara layer. My family (includes a 5 and 7 yr old) loved it. * It's a great gluten free comfort food. * My husband hasn't stopped talking about it (days later) and wants me to make it when we visit relatives!
I instead of marinara sauce I used the same amount of Alfredo sauce and added 1/2 Cup of grated parmigiano reggiano. Marinara doesn't marry pesto very well.
This was fantastic! I live in Italy so the polenta was fresh and my pesto is from my favorite olive oil production company. I sauted red onion, garlic and bell pepper to add to the marinara sauce. For cheese I used cheddar and pepper jack and the pine nuts are a great crunch. Will be making again!
This dish is great because it is quick and simple to make. I have made it three times and served it to people with completely different tastes and they all loved it. The third time I made it I added mushrooms, italian seasoning, and red pepper flakes to the sauce to give it a little more flavor. I will make this again!
One word: AMAZING. i added shredded zucchini and carrots, cottage cheese dabbed in there. SO SO good!!
This gets 5 stars for being easy and also for being a very creative use of polenta...and for tasting great. I felt the pine nuts were too expensive so I used some chopped walnuts that I had, worked just fine. I will definitely make this again...per my husband's request I will use more pesto next time. Thanks!
My boyfriend, who is a big red meat eater, thought this was as good as and even tasted like regular lasagna!! Definitely good enough for company!! And so quick and easy...
This was delicious! I added a few extras though. Instead of using all mozzarella cheese, I used half mozzarella and half fontina. I also added a layer of sauteed spinach, a layer of sauteed onions (1/2 a sweet onion) and a shallot, and a layer of eggplant (peeled and drained for 1 hour in a colander), I really enjoyed the texture of this dish. My partner is a HUGE meat eater (refuses to eat vegetarian food!) and he could believe that this didn't have meat in it. Definitely will make again.
Added fried eggplant and zucchini; sauteed spinach, onion and garlic mixed with raw egg, salt and pepper to middle layer. Used walnuts instead of pinenuts. Whole family enjoyed it.
Simple and delicious
What a prefect recipe but definitely add a layer of fresh spinach and a layer of pre pan fried mushrooms! Delicious!
Delicious...and so simple!
This recipe was great! I used the packaged polenta from Trader Joe's and also added some slices of eggplant as suggested by another reviewer. I browned the polenta before I put it in the pan and didn't find it to be too mushy- though with all the sauce and cheese I am not sure how crisp it could have been (I'm a beginner!). I will definitely make this again!
Great easy dish to make with everything I had on hand already. I didn't have the tube-type polenta, so I made it with the cornmeal I had (3-1/2 c water to 1-1/4 c cornmeal). Then I just spread the polenta in the pan, and by the time I got to the second layer, the rest of the polenta was cooled off enough to cut into slices for easier placement. I sprinkled some of the mozzarella on top of the first layer as well because I love cheeeeeeeeeeeese. :)
The recipe as written seems a little bland or boring. I added a bunch of veggies like squash, spinach and mushrooms and it was very good. It would be much better with homemade sauce, but on a pinch works great. Also I did find the polenta got pretty mushy, im new at the polenta thing, next time I will try frying it up first.
This was my first time using polenta and it was awesome! My picking boyfriend even loved it. I added some sundried tomatoes in the first layer and next time I plan on adding some more ingerdients such as spinach/artichokes hearts/ground beef. I will definitely be making this again
Very easy and tasty, and the kids loved it. I smashed up the polenta instead of slicing it, making it a little more like a casserole.
I doubled the pesto and added sauteed onions and garlic then breifly added spinach which I then layered in. There were no leftovers.
This recipe is really, really delicious! I used pre-made Trader Joe's pesto and polenta, which I broiled for a few minutes on each side before layering in the other ingredients. I made a simple marinara sauce with canned tomatoes, onion, fresh parsley and spices. I added in frozen spinach (squeezed out extra water). For the cheese, I used some parmesan, mozzerella and fontina. Even with all the short cuts, it was fantastic. I'm sure if everything was fresh and made from scratch, it would be out of this world.
This is the recipe that made me write a review... my picky kids loved this- but I did doctor it a bit. I followed previous ideas of adding layers. Mine went polenta (oiled and baked first), ricotta (mixed with garlic, egg, salt, pepper and italian seasoning), pesto, spinach sauteed with caramelized onions (I keep them frozen in 1 cup amounts), sauce, mozzarella,polenta, sauce and more mozz then parmesan to coat. My kids LOVED it and my husband had thirds. We debated as to whether to add meat and we agreed that the meal did not need it. Served with a yummy salad- YUM! Gave the recipe 4 stars because I changed it so much...
This was awesome. Way better after being in the fridge. For sure going to make this again.
My husband and I loved it. I added muchrooms, red onions and turkey sausage. Yummo!
I am a vegetarian and this was my first time using polenta at home! Duh! Although it didn't say to in the recipe, I lightly browned the polenta slices in a skillet before assembling the lasagna. I used an 8X8 dish. This only made 4 servings. I have enough pesto left and 1/2 a bag of the mozzerella, so I will buy another tube of polenta and make it again next week. You could also probably get away with using only 1/2 a jar of sauce and then you'd have all the ingredients for the second half on hand. This was really yummy the day of and reheated and was easy to make.
I needed to use 2 pkgs of polenta to have enough. Family loved this recipe.
I love this recipe. The first time I made it I pretty much followed the recipe and it was really good. Second time I made it I put on a layer of sliced portabella mushrooms, cut down on the cheese to lighten it up and used vodka sauce. It was great! You can really throw in anything you like, use any kind of sauce you want and it will work.
NICE & QUICK. I ONLY PUT THE PESTO ON ONE LAYER, AND I SKIPPED THE PINE NUTS. IT WAS DELICIOUS & QUICK. HUSBAND LOVED IT
An absolutely fantastic and delicious change to Lasagna. What a fun dish. We all loved it and I can't wait to try it out on company. I increased pine nuts to 1/2 cup and used 2 cups of mozzarella ( we love cheesey lasagna)
This one is a family favorite after the first time! Meatless Monday is never a favorite in my house, so when everyone asked for seconds this time I knew that I would be making this again.
surprisingly good for how simple! i added some mushrooms also, and as i was eating it was thinking that some prosciutto would taste great in it, too.
Definitely an interesting take on lasagna but the proportions didn't work at all. I found it better to make individual layered stacks instead of trying to make a uniform lasagna.
Double the recipe!
Simple, delicious and perfect as is. I made my own polenta for this. I'll be making this often!
I made my own Polenta, (1 c. corn meal, 4 c. water, 1 t. salt), poured it on an oiled, foil lined cookie sheet and spread it thin. After cooling, simply cut to size of casserole dish for layers - very easy and economical. Great recipe - added spinach.......will make again!
tasty and quick- first time I have used polenta- thanks for sharing
Great base recipe! I agree with others, bake/crisp the polenta before putting this together. I did it dairy free and it is still tasty. I added spinach, mushrooms and roasted bell peppers...good recipe to play around with. Great for those eating gluten free!
This was excellent. I'm eating the leftovers now and loving it. I layered this right into my toaster oven dish, which is great for a hot day when you don't want the oven on. I did everything on the recipe and a few extras. Between layers of polenta I added mushrooms, garden fresh tomatoes, slices of an over-sized zucchini that I didn't know what else to do with, and an extra layer of cheese. I did an additional layer of pesto on top and used marinara sauce as a bottom layer on the pan. I also used sun-dried tomato pesto since it was all I had on-hand. I made it for a couple of friends and they absolutely loved it, as did I. I'll be on the lookout for more polenta recipes now!
The basic idea of this recipe is wonderful like the other members I varied it slightly by adding vegetarian sausage and spinach...it was killer...oh and I also layered the top layer with pesto and sauce along with the cheese and ommitted the nuts
Not a "keeper". :(
Very good. Used vegan cheese in order to make this dish 100% vegan. Also used two polenta logs to ensure it had a lasagne layered look. Very filling!
Yummy!! Everyone liked it
this was better than it reads.however be sure to use instant polenta stirring for 1/2 an hour is a bit much but almost worth it.tested it out on friends all went back for seconds.
Very delicious. A lot better than what I was expecting. I had a lttle trouble finding polenta but discovered that it is in the pasta section of the grocery store.
I agree with many other reviewers! Great basic recipe just waiting for additions of spinach, mushrooms, onions, etc. While prebaking or frying the polenta would improve the texture I was impressed on just how firm it turned out. Baking uncovered is probably what makes it keep its texture. I will definitely make this again as it did indeed take only 10 minutes to assemble.
Great recipe. My husband who doesn't like lasagna approved. We will be eating this again.
This was so yummy & delicious. I made the polenta & marinara sauce from scratch, but it was still ready quickly. I will be making this again, perhaps adding veggies to the sauce as well.
I made a few layers with a double recipe. Yum!!!
added pasta noodles and zuchinni. had to. very good.
I thought this was pretty good. I might brown the polenta first next time.
I tried this but changed it by adding sauteed kale, mushrooms and onions as a layer or texture. I made this as my Veggie dish for Thanksgiving and it was a big hit even the 6 year old and my 17 month old granddaughter loved it! I am going do this again but make sure that I use all gluten free items to share with a co-worker who wanted to try it also. Thanks for sharing this dish!!!
I was trying to find polenta recipes that aren't boring....this is exactly what I was looking for!
Wow, this was delicious! I usually make everything from scratch but was in a big hurry so used prepared pesto, sauce & polenta and it was great! Super quick & easy too.
A very decent recipe on its own, but also a very good start if you feel like adding other ingredients to spiff it up!! If you do make some adds, just keep in mind the moisture content and minimize where possible or use ingredients that may help absorb moisture or you run the risk of a very tasty lasagna soup!
Easy and Husband even said it was pretty tasty. Made couple suggested additions (onion, spinach, extra cheese). I'll be making it again
I made a Vegan version and added a few things. I also baked the Polenta for 8 minutes first. I made my own marinara (1 28 oz can of crushed tomatoes, 2 chopped garlic cloves, 3 small yellow bell peppers chopped, 1 tbs each of Italian Seasoning and dried basil, bring to boil and simmer for 15 min. I also added sliced mushrooms on both layers and a handful of sliced grape tomatoes on layer 2. I used Vegan mozzarella and raw cashews (I didn't have any pine nuts). This was so delicious. I also made my own pesto (vegan version with no cheese) so you can really taste the rich pesto.
Wonderful recipe! My roommate is vegetarian and I'm not, but we both loved this meal! I left out the pine nuts and it was still delicious. Thanks!
Oh, YUM!!!!!!!! This was my first experience making and eating polenta; it's delicious!!! I agree with an earlier review that this would go well with additions, that will be something I'll try next time. I made as is, except I used a canned 5-cheese sauce instead of marinara, and I sprinkled some garlic pepper and rosemary over the cheese before I returned it to the oven. I will DEFINITELY be making this again. Loved it!! Thanks!:)
Very, very good!
needs more substance, seemed like it was polenta and sauce and that's it.
I really liked this. I made my own polenta with herbs and assembled the lasagna the night before making it. I'm lazy so I sauted some onions, garlic, and zucchini (per other reviewers) and mixed in the pesto, the sauce, and some ricotta. I made layers of cheese as well as putting some parmesan on top with the pine nuts. I didn't broil and it was still golden and tasty. Next time I will probably not use the nuts, they didn't do much for me other than add a little crunch.
Very quick receipe. I have not quite tasted it just yet. Did a sample and it was good. I added spinach like another reviewer. Do be careful with the pesto. If you use leftover which has "coagulated", as it bakes it will make this dish quite juicy. I had to pour some out. I would recommend either warming up your pesto in the microwave if it has been in the fridge for a while. The best thing to do is use a fresh jar where you can still stir it.
YUM...SO GOOD!!!! Even my husband, who isn't crazy about polenta, loved this. I didn't measure the pesto or sauce, just put them on to my liking. This will definately be made again and again! Thanks for sharing. :)
Outstanding. A great hit, even with my meat-eating friends. I look forward to changing up the recipe with vegetables and other cheeses. Simple to make as well.
Super easy & yummy!
This was very tasty! You can make it a bit cheaper by making you our polenta! I highly recommend this recipe.
Family loved it. Polenta was a nice change from pasta for sure. Added spinach, zucchini slices, ricotta, and graded parm.
I go with 5 stars as my meat eating husband loved it. I added smoke mozz. and a bit of provolone as I had it on hand and it added extra layers of flavor. Thanks for the post!
Very Very good. I couldn't imagine it made with polenta, but it really added a unique texture and taste.
My family (children included) loved it! I had never used polenta before. It was better than lasagna noodles in traditional lasagna!
I think this would be better if the polenta baked up more firmly.