Ingredientes para Chickpea Polenta Lasagna With Spinach Walnut Pesto
- 4 cups water
- 1/2 tsp kosher salt
- 1/4 cup olive oil
- Garbanzo Flour
- 5 ounces fresh spinach
- 2 cloves garlic
- 1/2 cup walnuts
- Dried Leaf Basil
- Extra Virgin Olive Oil
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 24 ounces marinara sauce
- Yellow Onion
- Tomatoes
- Ricotta Cheese
- Mozzarella Cheese
- 1 cup polenta
- 1 tablespoon nutritional yeast (optional)
- 1/4 tsp black pepper
- 1 (15 ounce) can chickpeas, rinsed and drained
- fresh basil leaves (optional)
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Cómo preparar Chickpea Polenta Lasagna With Spinach Walnut Pesto
- Preheat oven to 375°F (190°C).
- Prepare the polenta: Bring 4 cups of water to a boil in a large saucepan. Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce heat to low, cover, and simmer for 20-25 minutes, or until creamy and thick, stirring occasionally.
- Make the pesto: While the polenta simmers, combine spinach, walnuts, Parmesan cheese, olive oil, garlic, nutritional yeast (if using), salt, and pepper in a food processor. Process until smooth.
- Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Layer half of the polenta, followed by half of the chickpeas, half of the pesto, and more marinara sauce.
- Repeat layers: Top with the remaining polenta, chickpeas, pesto, and marinara sauce.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown and bubbly.
- Rest: Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
28g
Fat
41g
Carbs
5g
