80--- Polenta Lasagna Cups

I had never thought of using polenta in lasagna until my friend Gina asked me to give it a whirl.  First try= success!  The best news?  It's easy.  Really easy.  These are vegetarian, but feel free to add in meat if you wish.

I made mine in individual cups.  They are perfect for a single serving. AND, let's say you are having a dinner party, planning on serving up your famous lasagna, when......(dun, dun, dun) you have a friend mention that they are avoiding gluten!! What to do?  Make them a cute little individual lassagna.  No sweat.

Polenta Lasagna Cups
Makes 4

18 oz tube quinoa polenta
2 vine-ripened tomatoes, seeded and chopped
1 cup marinara sauce of your choice
1/3 cup basil chiffonade
12 oz low fat ricotta cheese
1/2 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.  Cut the polenta into 16 even slices (I discarded the ends). In a nonstick skillet over medium-high heat, heat polenta slices just until lightly crisp on each side.  When all have been seared, cut 8 of those slices into half moons. Spray ramekins or small glass dishes with olive oil spray.  Layer ingredients as shown below:

(Top)

2 Tbsp Mozzarella cheese

1 Tbsp marinara sauce

1 Tbsp chopped tomato + sprinkle basil

1 oz ricotta cheese (~1 Tbsp)
1 1/2 slices polenta
1 Tbsp marinara sauce

1 Tbsp chopped tomato + sprinkle basil

1 oz ricotta cheese (~1 Tbsp)
1 1/2 slices polenta

1 Tbsp marinara sauce

1 Tbsp chopped tomato + sprinkle basil

1 oz ricotta cheese (~1 Tbsp)

1 slice polenta

1 Tbsp marinara

(Bottom)

Place ramekins onto a baking sheet (to catch drips) and bake for ~20 minutes.  Change oven setting to high broil and watch carefully as cheese browns lightly.  Remove from oven and allow to sit for 10 minutes prior to serving. 

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