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Pesto Polenta Lasagna


"A quick and easy meal with lots of flavor. Put together in 10 minutes."
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40 m servings 179 cals
Original recipe yields 8 servings (8 Servings)


  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
  2. 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.
  3. 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.

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Read all reviews 176
  1. 257 Ratings

Most helpful positive review

Very smart base recipe! Polenta works wonderfully as a substitute for noodles, and makes the meal lighter and let the other ingredients used stand with their own flavors. I did mine in this orde...

Most helpful critical review

This was a good recipe but it needed tweaking. I sautéed veggies (onions, mushrooms, red pepper, and spinach), and roasted the polenta so that it would be a little crisper.

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Least positive

Very smart base recipe! Polenta works wonderfully as a substitute for noodles, and makes the meal lighter and let the other ingredients used stand with their own flavors. I did mine in this orde...

Very tasty. I improvised a bit. I pre-baked the polenta to crisp it up a bit. I also added fresh spinach, fresh toms, onions, and red bell peppers. Will make again and maybe improvise some m...

This was excellent! I used pizza sauce (that's all I had on hand), sauteed spinach and onion in some olive oil and layered that over the pesto, then added cottage cheese (again, that's all I h...

This is a great alternative to using pasta. I purchased pre-cooked polenta but it was expensive and didn't provide me enough to make 2 layers unless I sliced the rounds thin. Next time, I'll mak...

My best friend is allergic to wheat and gluten. Polenta lasagna is one of our favorite main dishes to share at dinner parties, since all us wheat-eaters love it too. I've made variations with sp...

Excellent. Delicious. Followed directions exactly except that my portions were off a bit: 16 ounces polenta; 32 ounces marinara (still used half). Plus, served as a main dish, would not serv...

Simple and deliscious. My one complaint is that the recipe calls for all pre-made ingredients (not always available). I made my own polenta (maise and water) and tomato sauce with spices. Since ...

I'm pretty sure I used too much pesto (oops!) and the result was extremely oily. If using store bought pesto, be sure to mix well or even skim the oil off before using. This would have been gr...

I have made this twice, so quick to put together and nice flavor. Have had several requests for the recipe. Lends itself nicely to add-ins ... mushrooms, sun-dried tomatoes ... nice recipe, tha...