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
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.
SPINACH WALNUT PESTO
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
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
EASY PESTO LASAGNA ROLL-UPS
Dinner dilemma? Don't miss this family-friendly recipe for Easy Pesto Lasagna Roll-Ups made with just six simple ingredients. I've traded the luscious layers of lasagna for their rolled counterparts and added a flavor-packed addition to the creamy ricotta: basil pesto! Are you doubting the marinara-pesto combo as much as I was? It may seem odd to incorporate two classic Italian sauces into one dish, but one forkful of these flavor-packed rolls and you'll be chiming in with your own rendition of "When two become one...." #SpiceGirls #IAmOld #AndNotHip Once the lasagna noodles are filled and rolled, they're arranged side by side in a pool of marinara sauce, then topped with even more sauce and a drizzle of pesto. A final shower of shredded mozzarella and grated Parmesan, and you are well on your way to winning dinner.
Provided by Kelly Senyei
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain and arrange in a layer on the prepared baking sheet.
- In a medium bowl, stir together the ricotta cheese with 1/2 cup of the pesto. Divide the ricotta mixture evenly among the noodles, spreading it the length of each noodle. Divide 1 cup of the marinara sauce evenly among the 8 noodles, spreading it on top of the ricotta mixture.
- Add 1 1/2 cups of the remaining marinara sauce to the bottom of a 13-by-9-inch baking dish.
- Roll up the lasagna noodles, then arrange them seam-side down in the baking dish. Top them with the remaining 1 cup marinara sauce and 1/4 cup pesto. Cover the baking dish securely with foil and bake for 30 minutes.
- Remove the foil, top the roll-ups with the mozzarella cheese and continue baking, uncovered, until the cheese is melted, about 5 minutes. Remove the dish from the oven, top the lasagna roll-ups with the grated Parmesan cheese and serve.
POLENTA LASAGNA LOAF
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
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
SPINACH LASAGNA WITH WALNUT PESTO
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
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
POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA
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
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 LASAGNE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 16 to 20 servings
Number Of Ingredients 20
Steps:
- Ricotta mixture
- For the spinach/sausage slices:
- Heat the oil in a large skillet over high heat. Add the garlic and saute until lightly browned. Add half the spinach into the skillet. As soon as it wilts, add the remaining spinach. Season with salt and pepper and remove from heat. Add the sausage slices to marry the flavors together. Remove from heat.;
- In a small bowl combine the ricotta, egg yolks, and nutmeg. Set aside.;
- In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Stir in the Parmesan and olive oil.;
- Set aside 4 tablespoons of the marinara sauce for the top of the lasagna. In large casserole dish, layer: 6 cups of polenta, 1/2 the spinach / sausage slices, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the Parmesan, and 1/2 the mozzarella slices.
- Repeat. Top with the remaining polenta (it may not cover the top completely). Distribute the ricotta mixture over the top in small dollops. Drizzle the reserved marinara sauce on top. At this point the finished lasagna can be wrapped and refrigerated for up to a day.
- Preheat the oven to 375 degrees F.
- Place the pan on a cookie sheet (in case it bubbles over). Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout. Remove from the oven and allow it to rest for several minutes before serving.
More about "chickpea polenta lasagna with spinach walnut pesto recipes"
POLENTA LASAGNA - FEASTING AT HOME
From feastingathome.com
- If making with homemade Polenta- make this first and let cool 6-8 hours in the fridge to set up. ( You could make this ahead, along with the sauce, filling and pesto drizzle.)
- Preheat oven to 400F (prep and assembly will take around 45 minutes- with store-bought polenta)
- Heat 1-2 tablespoon olive oil in a large skillet over medium-high heat. Saute the onion, stirring until tender, about 5 minutes, add garlic and cook 2 more minutes. Turn skillet to medium ( or medium-low) and add the mushrooms and add salt pepper and Italian seasoning, and saute until the mushrooms release their liquid and this evaporates, about 10 minutes. Add the chopped spinach and wilt and mix to combine, adding a splash of water if needed. Cook-off any liquid. Adjust salt to your taste.
- Add the diced tomatoes (and juices) to the blender and add the drained roasted pepper. Add 2 tablespoons olive oil, salt, pepper, smoked paprika, cumin and Italian herbs. Blend until creamy and smooth. If the sauce is too thick to get motor running, add a little water (a tablespoon at a time) just to get it going. Taste. It should have a sweet smoky flavor.
POLENTA LASAGNA {EASY & GLUTEN-FREE} - TWO PEAS
From twopeasandtheirpod.com
POLENTA CROSTINI WITH CHICKPEA PESTO - PLANT-BASED …
From forksoverknives.com
LASAGNE ALLA PORTOFINO (PESTO LASAGNE) RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
VEGAN SKILLET LASAGNA WITH ALMOND RICOTTA - THE FIRST …
From thefirstmess.com
CHICKPEA POLENTA LASAGNA WITH SPINACH WALNUT PESTO RECIPES
From tfrecipes.com
SPINACH PESTO POLENTA WITH SMOKY CHICKPEAS
From naturallyella.com
POLENTA LASAGNA RECIPE - THE DARING GOURMET
From daringgourmet.com
SPINACH PESTO LASAGNA RECIPE (KETO FRIENDLY) - SIP BITE …
From sipbitego.com
PESTO POLENTA WITH THYME ROASTED MUSHROOMS AND …
From halfbakedharvest.com
PESTO SPINACH POLENTA LASAGNA – KOHLER CREATED
From kohlercreated.com
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 »
#time-to-make #preparation #diabetic #vegetarian #dietary #4-hours-or-less
You'll also love
Related Search