PESTO POLENTA LASAGNA
A quick and easy meal with lots of flavor. Put together in 10 minutes.
Provided by Fiffen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
- 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.
- 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.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 16.7 g, Cholesterol 12.4 mg, Fat 9.1 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 3 g, Sodium 514.6 mg, Sugar 4.6 g
POLENTA LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h15m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.
- Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.
- Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
- Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
- Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
PESTO POLENTA LASAGNA--SUPER EASY!
This is from allrecipes.com, where at the moment I read it, it had 24 glowing reviews. I can hardly wait to make it. Vegetarians and meat eaters alike loved it; so did those allergic to wheat. Lots of the chefs played around with the recipe, adding mushrooms, or red peppers, leaving out the pine nuts, or changing the cheese. I hope you enjoy it as much as they did!
Provided by CorriePDX
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Oil an 11x7x2 inch baking dish.
- 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.
- 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.
Nutrition Facts : Calories 343.2, Fat 9.6, SaturatedFat 2.7, Cholesterol 12, Sodium 307.8, Carbohydrate 56.5, Fiber 6.1, Sugar 5, Protein 9.7
PESTO LASAGNE
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.
- Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.
- Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.
- Keep the pesto in the refrigerator until you're ready to use it.
- Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil.
- Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
- Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
- Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
CHICKPEA POLENTA LASAGNA WITH SPINACH WALNUT PESTO
Make and share this Chickpea Polenta Lasagna With Spinach Walnut Pesto recipe from Food.com.
Provided by Chef Johnny Ringo
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Polenta:.
- Combine water, salt, and the olive oil in a saucepan, and gradually whisk in the chickpea flour until smooth. Cook over medium heat, whisking constantly, until the mixture is stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes.
- Spoon into a lightly oiled 9x13 pan, and spread it quickly with the spatula in an even layer. Let cool for one our until completely firm. Can be made the day before.
- Spinach Walnut Pesto: Combine all incredients in a food processor and process until smooth. Depending on the texture you like you may need to add more oil and / or water. By the way, this makes WAY more pesto than you'll need, but it's delicious so use it for something else.
- Putting it all together:.
- Slice the Polenta to fit whatever pan you're going to make the lasagna in, you'll need two layers. I made mine in a bread pan, so had about 1/3 left over to use for something else.
- Brown the Polenta in a little oil on a non-stick grill.
- Slice the tomato and cook the slices in a little oil on a non-stick grill until nicely carmelized.
- Chop the half onion into the size pieces you like and cook in a little oil on a non-stick grill until nicely carmelized.
- Place the first layer of polenta in a buttered baking dish.
- Spread as much pesto as you like on it.
- Spread with Marinara sauce.
- Place tomatoes on top.
- Place carmelized onions on top.
- Place small spoons full of Ricotta on top to form an even layer.
- Put a layer of Mozzarella and Parmesan.
- Top with the next layer of Polenta and cover all with marinara sauce.
- Bake in a 375 degree oven for about 25 minutes, until hot and bubbling.
- Remove from the oven, set oven to broil, top with remaining Mozzarella and Parmesan and broil until the cheese is nicely browned.
- Let cool for a few minutes before slicing and enjoying!
Nutrition Facts : Calories 393.1, Fat 32.2, SaturatedFat 8.4, Cholesterol 29.4, Sodium 850.3, Carbohydrate 15.1, Fiber 4.1, Sugar 7.1, Protein 13.1
QUICK AND EASY PESTO POLENTA LASAGNA
This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Fiffen.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
- 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.
- 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.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 14.9 g, Cholesterol 9 mg, Fat 7.3 g, Fiber 1.6 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 475.4 mg, Sugar 3.2 g
POLENTA LASAGNA
Using polenta instead of pasta gives you an amazing twist on lasagna. We love the easy assembly. -Yevgeniya Farrer, Fremont, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix marinara sauce, garlic powder and herbes de Provence. Arrange half of the polenta slices in a greased 8-in. skillet. Top with half of the sauce; sprinkle with 3/4 cup cheese. Repeat layers., Cook, uncovered, over medium heat 12-14 minutes or until bubbly. Cover; cook 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 280 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1120mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
More about "pesto polenta lasagna super easy recipes"
ITALIAN PESTO LASAGNA - CREAMY, CHEESY & VEGETARIAN
From cookingtheglobe.com
PESTO SPINACH POLENTA LASAGNA - KOHLER CREATED
From kohlercreated.com
FAST-AND-EASY PESTO LASAGNA RECIPE - FOOD & WINE
From foodandwine.com
MAKE AHEAD PESTO POLENTA LASAGNA RECIPE
From cookeatshare.com
FOOD RECIPES - ALL NEW [2013-2014]: PESTO RECIPES: PESTO POLENTA …
From allnewfoodrecipes.blogspot.com
POLENTA RECIPE: PESTO POLENTA LASAGNA BY FIFFEN – REDCIPES
From redcipes.com
POLENTA LASAGNA | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PESTO POLENTA LASAGNA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PERFECTO PESTO PROSCIUTTO LASAGNA - THIS LIFE IN TRIPS
From thislifeintrips.com
AMAZING PESTO LASAGNA SKILLET - MOM'S DINNER
From momsdinner.net
PESTO POLENTA LASAGNA — VEGETABALL'S PESTO
From artisanpesto.com
PESTO LASAGNA (PORTOFINO LASAGNA) - LOVE TO EAT ITALIAN
From lovetoeatitalian.com
PESTO POLENTA LASAGNA | RECIPESTY
From recipesty.com
ALL RECIPES FOR YOU: PESTO RECIPES: PESTO POLENTA LASAGNA
From allrecipes103.blogspot.com
PESTO POLENTA LASAGNA - YUM TASTE
From yumtaste.com
EASY POLENTA LASAGNA RECIPE | MYRECIPES
From myrecipes.com
20 BEST POLENTA RECIPES - TOP RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
PESTO POLENTA LASAGNA | RECIPE | RECIPES, VEGETARIAN MAIN DISHES ...
From pinterest.com
PESTO LASAGNA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
PESTO POLENTA LASAGNA | RECIPE | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
PESTO POLENTA LASAGNA RECIPE | ALLRECIPES
From avize.aussievitamin.com
PESTO POLENTA LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
PESTO BOLOGNESE LASAGNA. - HALF BAKED HARVEST
From halfbakedharvest.com
PESTO POLENTA LASAGNA - COMPLETERECIPES.COM
From completerecipes.com
FOOD RECIPES - ALL NEW [2013-2014]: PESTO RECIPES: PESTO POLENTA …
From allnewfoodrecipes.blogspot.com
POLENTA PESTO LASAGNA - THE FITNESSISTA
From fitnessista.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
POLENTA LASAGNA {EASY & GLUTEN-FREE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POLENTA LASAGNA WITH SMOKY RED PEPPER SAUCE! - FEASTING AT HOME
From feastingathome.com
POLENTA LASAGNA RECIPE - COOKEATSHARE
From cookeatshare.com
RECIPES FOR PESTO POLENTA LASAGNA - COOKTIME24.COM
From cooktime24.com
SIMPLE SKILLET PESTO CHEESE LASAGNA ROLL UPS ... - HALF BAKED HARVEST
From halfbakedharvest.com
PESTO POLENTA LASAGNA RECIPE, HOW TO MAKE PESTO POLENTA …
From vaya.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love