theory dress, j. crew leopard calf hair belt, corkease wedges, j. crew green bangle
tonight for supper i made an adaptation of The Fitnessista's Polenta Pesto Lasagna. i added zucchini to the recipe simply because i had some that needed to be eaten, left out the cheese and also added a small piece of grilled chicken for protein and my favorite side salad with artichokes, mushrooms and tomatoes rounded out the meal!
polenta pesto lasagna
1 sleeve of polenta (i used plain)
pesto (homemade preferably but store-bought works fine too)
1/2 cup of part-skim ricotta cheese
sliced zucchini
italian seasoning, to taste
1 grilled chicken breast per person, if desired
- preheat oven to 350.
- slice the polenta into thin "noodles" (can be done either length-wise or just round slices). arrange slices on the bottom of a casserole dish. layer with pesto, sliced zucchini and then ricotta cheese.
- repeat until you have has many layers as desired, making the top layer cheese.
- bake at 350 for about 30 minutes, or until cheese is bubbly and lasagna is warm throughout.
- let set for about 5-10 minutes then serve with chicken and a side salad!
pre-baking (it still had like lasagna layers)
post-baking (tossed with chicken)
this recipe turned out to be really good! i also have polenta leftover so i plan on using that later in the week. today has been busy but productive which is my kind of day. i am looking forward to my weekend at home, especially since i have my grandmother's vegetable soup in my future!
xoxo,
clp
p.s. vote for Lilly Pulitzer to come to the University of Tennessee Knoxville so i can land what would be my dream job! Vote here: Path to the Pink Palace
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