Polenta Lasagna Cups

1. 1

   Preheat the oven to 350 F. Cut the polenta into 16 even slices (I discarded the ends).

2. 2

   In a nonstick skillet over medium-high heat, heat polenta slices just until lightly crisp on each side.

3. 3

   When all of them have been seared, cut 8 of those slices into half moons.

4. 4

   Spray 4 oven-safe ramekins or small glass dishes with olive oil spray.

5. 5

   Layer ingredients as shown below:

6. 6

   (Bottom) 1 tablespoon marinara sauce 1 slice polenta 1 tablespoon ricotta cheese 1 tablespoon chopped tomato and one sprinkle of basil 1 tablespoon marinara sauce 1 1/2 slices polenta 1 tablespoon ricotta cheese 1 tablespoon chopped tomato and one sprinkle of basil 1 tablespoon marinara sauce 1 1/2 slices polenta 1 tablespoon ricotta cheese 1 tablespoon chopped tomato and one sprinkle of basil 1 tablespoon marinara sauce 2 tablespoons mozzarella cheese (Top)

7. 7

   Place ramekins onto a baking sheet (to catch drips) and bake for about 20 minutes.

8. 8

   Then change oven setting to high broil and watch carefully, broiling until the cheese browns lightly.

9. 9

   Remove from oven and allow to sit for 10 minutes prior to serving.

10. 10

    Nutrition Info per 1 cup: 320 calories, 7 g fat, 20 g protein, 41 g carbohydrates, 3 g fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.