Baked Polenta "Lasagna"
Serves: 4
  • 1 ½ cups quick cooking polenta
  • 3⅓ cups water
  • 1 tablespoon of parsley
  • ¾ teaspoon kosher salt
  • 2 cups marinara sauce
  • 8 tablespoons pesto store-bought or homemade
  • 1 cup low-fat mozzarella cheese, grated
  • ½ cup parmesan cheese, grated
  • Marinara Sauce:
  • 1 cup crushed tomatoes
  • 4 teaspoons tomato paste
  • 1 cup water
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  1. Preheat oven to 350 degrees. Grease a rimmed baking sheet with non-stick cooking spray.
  2. Bring 3⅓ cups water and salt to a boil in a medium saucepan. Slowly whisk in polenta. Add parsley and cook another five minutes, whisking constantly. Pour polenta on a large rimmed baking sheet and spread until it’s in an even sheet that’s about ¼ -1/2 inch thick.
  3. Let the mixture cool in the fridge until set, about 30 minutes. (Can be up to the day before) Once the mixture has set place in the oven and bake until it begins to crisp up, about 25 minutes.
  4. Assembly: Turn the oven on broil.
  5. After the polenta has baked, cut it into 8 equal portions. Using the same baking sheet, place one piece of polenta down and top with two tablespoons of pesto, top pesto with another piece of polenta. Spoon ½ cup of marinara on the top layer of polenta and then top with ¼ cup of mozzarella and 2 tablespoons of Parmesan. Repeat with remaining “lasagnas”.
  6. Place the baking sheet under the broiler until cheese is bubbly and brown, about five minutes. Watch carefully!
  7. Marinara sauce: Place all ingredients in a medium sized saucepan. Simmer for 20 minutes
Recipe by Cooking for Keeps at