Polenta Lasagna

As you enjoy the summer by being outdoors in God's beautiful creation here's one recipe that is super quick and easy. It's a divergent take on your classic lasagna, but one that I promise you will keep coming back to. I realize that the grill beckons and I won't deprive you of your right to grill in the summer months. As a matter of fact, I suggest paring this polenta lasagna with grilled vegetables of your choice...I like Chinese Eggplant (which is much smaller in diameter and lighter in color than your average variety. It also has a slightly sweeter taste), I also love zucchini, Onions, Tri-colored melange (mixture) of Peppers and of course you can never go wrong with Asparagus on the grill. This recipe is a lot less work than your traditional lasagna and you can also prepare this ahead of time and refrigerate it over night. This dish is healthy and relatively light and a great cost effective way to entertain! Bon Appetit!!!



Ingredients

* 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
* 1/2 (24 ounce) jar bottled marinara sauce
* 1/4 cup pesto
* 1/4 cup pine nuts
* 1 cup shredded mozzarella cheese
(serve with generous sprinkling of Parmesan Cheese at the end)


Directions

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Arrange 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. Top with another layer of polenta and sauce.
3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Nutritional Information open nutritional information

Serves 8 people:
Amount Per Serving Calories: 179 | Total Fat: 9.1g | Cholesterol: 12mg

Happy and Healthy Eating!