Baked Polenta “Lasagna”

Eating it at home sure beats a trip to the bagel shop.

Category Vegetarian

1 ½ cups quick cooking polenta

3⅓ cups water

1 tablespoon of parsley

¾ teaspoon kosher salt

2 cups marinara sauce

8 tablespoons pesto store-bought or homemade

1 cup low-fat mozzarella cheese, grated

½ cup parmesan cheese, grated

Marinara Sauce:

1 cup crushed tomatoes

4 teaspoons tomato paste

1 cup water

2 teaspoons sugar

½ teaspoon salt

½ teaspoon Italian seasoning

½ teaspoon garlic powder

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