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Polenta:.
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Combine water, salt, and the olive oil in a saucepan, and gradually whisk in the chickpea flour until smooth.
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Cook over medium heat, whisking constantly, until the mixture is stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes.
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Spoon into a lightly oiled 9x13 pan, and spread it quickly with the spatula in an even layer.
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Let cool for one our until completely firm.
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Can be made the day before.
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Spinach Walnut Pesto: Combine all incredients in a food processor and process until smooth.
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Depending on the texture you like you may need to add more oil and / or water.
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By the way, this makes WAY more pesto than you'll need, but it's delicious so use it for something else.
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Putting it all together:.
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Slice the Polenta to fit whatever pan you're going to make the lasagna in, you'll need two layers.
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I made mine in a bread pan, so had about 1/3 left over to use for something else.
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Brown the Polenta in a little oil on a non-stick grill.
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Slice the tomato and cook the slices in a little oil on a non-stick grill until nicely carmelized.
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Chop the half onion into the size pieces you like and cook in a little oil on a non-stick grill until nicely carmelized.
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Place the first layer of polenta in a buttered baking dish.
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Spread as much pesto as you like on it.
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Spread with Marinara sauce.
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Place tomatoes on top.
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Place carmelized onions on top.
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Place small spoons full of Ricotta on top to form an even layer.
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Put a layer of Mozzarella and Parmesan.
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Top with the next layer of Polenta and cover all with marinara sauce.
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Bake in a 375 degree oven for about 25 minutes, until hot and bubbling.
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Remove from the oven, set oven to broil, top with remaining Mozzarella and Parmesan and broil until the cheese is nicely browned.
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Let cool for a few minutes before slicing and enjoying!
