Chickpea Polenta Lasagna With Spinach Walnut Pesto Recipes

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PESTO POLENTA LASAGNA



Pesto Polenta Lasagna image

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

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 shredded mozzarella cheese

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

PESTO POLENTA LASAGNA--SUPER EASY!



Pesto Polenta Lasagna--Super Easy! image

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

1 (18 ounce) package polenta, cut into 1/4 inch thick slices
12 ounces readymade marinara sauce
1/4 cup pesto sauce
1/4 cup pine nuts
1 cup shredded mozzarella cheese

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

SPINACH LASAGNA WITH WALNUT PESTO



Spinach Lasagna with Walnut Pesto image

A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto.

Provided by California Walnuts

Categories     Vegetarian Lasagna

Time 1h30m

Yield 8

Number Of Ingredients 19

1 teaspoon A little olive oil for the pan
2 pounds fresh spinach, washed*
2 pounds nonfat ricotta cheese or nonfat cottage cheese
Walnut Pesto (recipe follows)
4 large cloves garlic, minced
½ teaspoon salt
1 pinch Freshly ground black pepper to taste
½ cup grated Parmesan cheese
⅓ cup minced walnuts, lightly toasted
1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
16 noodles fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
½ pound low-fat mozzarella cheese, grated
3 cups packed fresh basil leaves
3 large cloves garlic
⅓ cup lightly toasted walnuts
⅓ cup extra virgin olive oil
⅓ cup grated Parmesan cheese
1 pinch Salt and pepper to taste
Additional extra-virgin olive oil (for storage)

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
  • Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
  • If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
  • Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
  • Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
  • Add the walnuts, and continue to blend until the walnuts are finely ground.
  • Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
  • If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 64.3 g, Cholesterol 45.5 mg, Fat 27.2 g, Fiber 7.4 g, Protein 32.6 g, SaturatedFat 7.1 g, Sodium 1024.9 mg, Sugar 13.7 g

VEGGIE PESTO LASAGNA



Veggie Pesto Lasagna image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
  • In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
  • Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA



Super-Fast Spinach, Pesto and Cheese Lasagna image

Categories     Cheese     Pasta     Bake     Vegetarian     Parmesan     Ricotta     Spinach     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

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.

SPINACH WALNUT PESTO



Spinach Walnut Pesto image

This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.

Provided by Shan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 cups fresh baby spinach, stems removed
1 cup freshly grated Parmesan cheese
1 cup fresh parsley leaves, chopped
½ cup chopped walnuts
¼ cup water
3 cloves garlic
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
½ cup extra-virgin olive oil

Steps:

  • Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g

POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA



Polenta Lasagna With Spinach and Herby Ricotta image

With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 2h30m

Yield 8 to 12 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, plus more for greasing the pan
1 tablespoon plus 1/2 teaspoon kosher salt
2 cups polenta (not instant)
5 ounces baby spinach (about 5 cups)
2 cups grated Parmesan
1 pound whole-milk ricotta (about 1 2/3 cups), preferably fresh
3 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh basil (or use more parsley)
1 large egg
1/2 teaspoon black pepper
1/8 teaspoon grated fresh nutmeg
1 (25-ounce) jar good-quality marinara sauce (3 cups)
Large pinch of red-pepper flakes, 1 pinch of dried oregano, 1 grated garlic clove or a drizzle of good extra-virgin olive oil, or a combination (optional)
1 pound shredded mozzarella (about 4 cups)

Steps:

  • Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
  • Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
  • Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
  • When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
  • Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
  • Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
  • Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
  • Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
  • Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
  • Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.

POLENTA LASAGNA LOAF



Polenta Lasagna Loaf image

Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.

Provided by Chef John

Categories     Lasagna

Time 3h25m

Yield 6

Number Of Ingredients 16

4 cups water
1 ½ teaspoons kosher salt, or to taste
1 cup uncooked coarse-ground polenta
1 tablespoon butter
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups ricotta cheese
⅔ cup finely grated Parmigiano-Reggiano cheese
4 ounces grated mozzarella cheese
1 teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 large egg, beaten
2 tablespoons chopped Italian parsley
1 tablespoon olive oil
3 cups hot prepared meat sauce, or more to taste
1 tablespoon chopped Italian parsley, or to taste

Steps:

  • Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
  • Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
  • Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
  • Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
  • Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
  • Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
  • Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
  • Bake in the preheated oven until bubbly, about 1 hour.
  • Remove from the oven, discard foil, and let rest for at least 15 minutes.
  • Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 34.5 g, Cholesterol 89.3 mg, Fat 23.1 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 10.8 g, Sodium 1992.9 mg

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