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  • Make Ahead Pesto Polenta Lasagna

    1 vote
    Make Ahead Pesto Polenta Lasagna
    Prep: 30 min Cook: 30 min Servings: 6
    by Linda Simon
    21 recipes
    >
    This recipe is from allrecipes.com, submitted by Fiffen. It is a super simple do ahead dish. All it requires is layering purchased ingredients, packaging, and baking. Sometimes you just need a plop and drop dinner. This one is rich and satisfying, a small serving is filling. Serve with a green salad and vinaigrette on a meatless Monday. Prep the lasagna and freeze some for later. Layer in small ceramic or glass containers with tight fitting lids. Package just one or two portions per container. This is what personal chefs do for clients everyday. Proper containers are one of the secrets to successful make ahead meals. We use mostly small Pyrex rectangles that hold 3 1/2 cups. They hold 1-2 portions, have tight fitting lids, and stack well. There is an example of these containers on Amazon. If you have a Wal-Mart nearby, you can buy these small rectangles individually, no need to buy an assortment. Wal-Mart is not my favorite store, but we have not found this size in singles anywhere else. The lasagna in the photo is made in a CorningWare container. This style makes a nice presentation, oven to plate. Make sure to get ones with tight fitting lids, not the loose glass lids. Small containers make thawing and heating quicker. Pull your dish from the freezer and thaw overnight in the fridge. Meals can be refrigerated for several days. So it isn’t critical if you need to change your dinner plans. I use Frieda’s prepared polenta. It comes in many flavors, and several work here. I like mushroom and onion, basil and garlic, even dried tomato and garlic. I get whatever the store has. Look for it in the refrigerated produce section. Classico marinara is the brand I by. All flavors are gluten free. I usually buy the roasted garlic flavor because it is lower in calories and sodium than the other flavors. But choose what you like. Roland Pesto is my purchased pesto of choice. It is smooth, flavorful, and deep green. Classico pesto is leafy and unappealingly brownish. :( Shredded cheese makes prepping this recipe quick. I like Sargento brand 6 Cheese Italian for the flavor. It is a handy mix of mozzarella, smoked provolone, asiago, romano, parmesan and fontina cheeses. Simple shredded mozzarella works too. Sometimes you will see warnings on the internet that shredded cheese may be dusted with wheat flour to prevent clumping. Most often, it is not. And if it is, wheat must be printed on the label.

    Ingredients

    • 2 -8 oz tubes of prepared polenta total 500 gm
    • 3 cups of marinara sauce 720 gm
    • 1/2 cup pesto 120 ml
    • 1/2 cup pine nuts 70 gm
    • 2 cups shredded cheese (8 oz) 225 gm

    Directions

    1. Cut polenta into 1/2” slices.
    2. Put a tablespoon or two of marinara on the bottom of an oven safe baking dish, or several small dishes.
    3. Layer half of the polenta slices, marinara sauce, pesto, pine nuts and cheese.
    4. Repeat layers.
    5. Bake right away, refrigerate or freeze for later.
    6. Bake it: Thaw overnight if previously frozen. Remove any plastic lids. If it is in one or two portion containers, bake in a 350-degree oven for about 30 minutes. In a 9×13” pan? Cover with foil and bake for about an hour.
    7. Microwave it: Remove any plastic lids. The manufacturers say the lids are microwave safe, but it makes me uneasy. I don’t like cooked plastic, so I take the lids off. Microwave one or two portions for 10 to 15 minutes. I don’t even try to microwave a big pan of lasagna. The pan would keep hitting the sides of my microwave. And the turntable scrapes against the bottom of the pan. That is really annoying. What would you like to make ahead?

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