When I’m craving lasagna but don’t have the energy to prepare it, I make Lazy Polenta Lasagna. Because this lasagna uses such few ingredients, it’s important to make sure you invest in quality. Skimp on the good stuff and this will taste like a lifeless “these ingredients have been sitting in my pantry for months” casserole. You might also consider adding a few fresh tomatoes and some fresh herbs to liven it up. Be sure to buy the best mozzarella cheese, stay away from ragu sauce, and don’t buy the cheapo pepperoni in a bag. The prep work involved in this meal is quick. Just slice the polenta into rounds, top with a little bit of marinara, add the pepperoni, top with the rest of the marinara, sprinkle on the cheese and stick it in the oven. 30 minutes later you’ve got that warm, comforting lasagna taste in a fraction of the time.
1 (18-ounce) roll precooked polenta, cut into 9 rounds
1 cup quality marinara sauce
1/2 teaspoon dried oregano
9 thin slices pepperoni
Enough shredded mozzarella cheese to top the lasagna
Preheat oven to 400°F. Lightly grease an 8-inch square baking dish with cooking spray. Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara over the top, then scatter with oregano and red pepper flakes. Arrange pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 30 minutes. Serve hot.