POLENTA LASAGNA WITH LORI’S PESTO by CHEF DAN:

Serves 4

LASAGNA:

1 (24 Oz) jar marinara sauce

8 crimini mushrooms, thinly sliced

1 cup shredded mozzarella cheese

Method:

Mix all ingredients together and stir to incorporate.

POLENTA:

5 cups water

2 teaspoon salt

1-3/4-cup cornmeal

1 (4 Oz) jar sun dried tomatoes, chopped

3 tablespoon butter

METHOD:

1.   Bring 6 cups water to boil.

2.   Add salt and gradually add the cornmeal, whisking as you add.

3.   Takes about 15 minutes.

4.   Remove from heat and stir in sun dried tomatoes and butter.

5.   Transfer to a loaf pan and place in the refrigerator overnight.

LORI’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

8 garlic cloves

1/2-teaspoons salt

2/3-cup olive oil

1/2-cup Parmesan cheese

METHOD:

1.   In a blender pulse the first 4 ingredients together.

2.   While pulsing add oil in a slow steady stream.

3.   Remove from blender and stir in Parmesan cheese.

LASAGNA:

1.   Remove polenta from refrigerate and slice into 1/2-inch slices.

2.   In a prepared baking dish add a layer of polenta across the bottom.

3.   Then add a thin layer of Lori’s pesto.

4.   Top with marinara sauce, then sprinkle desired amount of cheese.

5.   Repeat layer 1 or 2 times, reserving some cheese.

6.   Bake at 375 for 25-30 minutes.

7.   Turn to broil add more cheese and broil until cheese is bubbly.

ENJOY DAN:                                                    SHARING LIFE LOVE AND FOOD!!