Eggplant, artichoke and pesto: layer up for polenta lasagna

This recipe for polenta lasagna is perfect for cozy nights in.

It is also an ideal make-ahead dish – great to have on freezer reserve.

most of the effort here lies in the preparation of each ingredient.


  • Polenta – store-bought or 250 g dry
  • Pesto – about 3 / 4 cup
  • Eggplant – large
  • Artichoke Hearts – 2 cans, drained
  • Garlic Cloves – 2
  • Diced Tomatoes – large can
  • Yellow Onion
  • Ricotta
  • Parmesan
  • OO
  • Salt & pepper


> Polenta: Prepare as directed with 2/3 the required amount of water and 1/4 cup of pesto. Allow to solidify in loaf pan.

–> Eggplant: Cut into 1/4 inch rounds. Salt liberally and stand up in bowl. Microwave for 1 1/2 minutes or allow to stand for 1 hour to render water. Pat dry then toss with salt, pepper, and plenty of OO. Roast at 425°F until lightly browned on both sides, 20-30 minutes.

–> Ricotta: Line strainer with towel and let drain for ~20 minutes. Squeeze towel to remove excess moisture. Combine ricotta with ~ ¼ cup of pesto, set aside.

–> Artichoke: Drain well. Squeeze out excess liquid. Break apart and toss with oil, 2 Tbsp. of pesto and two garlic cloves. Roast at 425 °F until very lightly browned.

–> Red Sauce: Chop onion and caramelize with bit of salt and OO in small pan on very low heat. Grate roasted garlic into pan then add 2 Tbsp. of pesto. Add can of crushed tomatoes and a pinch of salt and pepper to taste. Allow to simmer on low.


Slice polenta and line bottom of loaf pan. Add thin layer of red sauce, eggplant,
artichoke, ricotta and repeat. Finish with a layer of polenta, red sauce and grated Parmesan.

Heat in 350°F oven for 20–30 minutes until completely heated through. Let rest for 5 minutes, and serve!

Once assembled, lasagna can be covered and frozen for up to 3 mouths. To reheat, allow to thaw in refrigerator overnight and heat as directed.