A delicious Pesto Polenta Lasagna with melted cheese and toasted pine nuts in a rectangular baking dish.

Pesto Polenta Lasagna

If you’re looking for a quick and delicious meal, this Pesto Polenta Lasagna is the perfect recipe for you. With just 10 minutes of prep time, you can have a flavorful and satisfying dish ready in no time. This recipe combines the rich taste of pesto with the comforting texture of polenta, making it a unique twist on traditional lasagna.

The Best Pesto Polenta Lasagna

Notes on Ingredients

For this recipe, you’ll need:

  • Polenta: 1 (18 ounce) package, cut into 1/4 inch thick slices.
  • Marinara Sauce: 1/2 (24 ounce) jar of bottled marinara sauce.
  • Pesto: 1/4 cup, preferably homemade or high-quality store-bought.
  • Pine Nuts: 1/4 cup, for a crunchy topping.
  • Mozzarella Cheese: 1 cup, shredded, to add a gooey, cheesy layer.

Each ingredient plays a crucial role in creating the perfect balance of flavors and textures in this dish.

How to Make Pesto Polenta Lasagna

  1. Preheat the Oven: Set your oven to 375 degrees F (190 degrees C).
  2. Prepare the Baking Dish: Oil an 11x7x2-inch baking dish to prevent sticking.
  3. Layer the Polenta: Arrange a single layer of polenta slices in the bottom of the baking dish.
  4. Add Pesto and Sauce: Spread a thin layer of pesto over the polenta, then spoon half of the marinara sauce on top.
  5. Repeat Layers: Top with another layer of polenta and the remaining marinara sauce.
  6. Bake: Bake the dish, uncovered, for 25 minutes.
  7. Broil: Turn on the broiler. Top the lasagna with shredded mozzarella cheese and pine nuts. Broil until the cheese browns and the nuts are toasted.

How to Serve Pesto Polenta Lasagna

Serve this lasagna hot, straight from the oven. It’s perfect as a main dish for dinner, paired with a fresh green salad and a glass of white wine. The rich flavors and creamy texture make it a crowd-pleaser.

How to Store Pesto Polenta Lasagna

To store leftovers, let the lasagna cool completely. Cover it tightly with plastic wrap or transfer to an airtight container. It can be refrigerated for up to 3 days. Reheat in the oven at 350 degrees F (175 degrees C) until warmed through.

FAQs about Pesto Polenta Lasagna

Can I use homemade marinara sauce?

Absolutely! Homemade marinara sauce will add a fresh and personalized touch to this dish.

Can I substitute pine nuts with another type of nut?

Yes, you can use walnuts or almonds if you prefer. Just make sure to toast them lightly.

Is this recipe gluten-free?

Yes, polenta is naturally gluten-free, making this a great option for those with gluten sensitivities.

A baking dish filled with layered pesto polenta lasagna, topped with melted mozzarella cheese and toasted pine nuts.

Quick and Easy Pesto Polenta Lasagna Recipe

Discover how to make a delicious Pesto Polenta Lasagna in just 40 minutes. Perfect for a quick dinner, this recipe combines rich pesto and marinara flavors with creamy polenta.
Temps de préparation 10 minutes
Temps de cuisson 30 minutes
Temps total 40 minutes
Type de plat Main Course
Cuisine Italian
Portions 8 servings
Calories 179 kcal


  • 1 18 ounce package polenta, cut into 1/4 inch thick slices
  • ½ 24 ounce jar bottled marinara sauce
  • ¼ cup pesto
  • ¼ cup pine nuts
  • 1 cup mozzarella cheese shredded


  • 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 polenta. Spoon half of the sauce over 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.
Keyword Italian cuisine, Lasagna, pesto, polenta
Pesto Polenta LasagnaVegetarian Lasagna recipe

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