Polenta Lasagna Cups

• 18 ounces, weight Quinoa Polenta (one Tube)
• 1 cup Marinara Sauce Of Your Choice
• 12 ounces, fluid Low Fat Ricotta Cheese
• 2 whole Vine-Ripened Tomatoes, Seeded And Chopped
• 13 cups Basil, Chiffonade
• 1/2 cups Shredded Mozzarella Cheese

1. Preheat the oven to 350 F. Cut the polenta into 16 even slices (I discarded the ends).
2. In a nonstick skillet over medium-high heat, heat polenta slices just until lightly crisp on each side.
3. When all of them have been seared, cut 8 of those slices into half moons.
4. Spray 4 oven-safe ramekins or small glass dishes with olive oil spray.
5. Layer ingredients as shown below:
6. (Bottom) 1 tablespoon marinara sauce 1 slice polenta 1 tablespoon ricotta cheese 1 tablespoon chopped tomato and one sprinkle of basil 1 tablespoon marinara sauce 1 1/2 slices polenta 1 tablespoon ricotta cheese 1 tablespoon chopped tomato and one sprinkle of basil 1 tablespoon marinara sauce 1 1/2 slices polenta 1 tablespoon ricotta cheese 1 tablespoon chopped tomato and one sprinkle of basil 1 tablespoon marinara sauce 2 tablespoons mozzarella cheese (Top)
7. Place ramekins onto a baking sheet (to catch drips) and bake for about 20 minutes.
8. Then change oven setting to high broil and watch carefully, broiling until the cheese browns lightly.
9. Remove from oven and allow to sit for 10 minutes prior to serving.
10. Nutrition Info per 1 cup: 320 calories, 7 g fat, 20 g protein, 41 g carbohydrates, 3 g fiber

polenta, choice, ricotta cheese, tomatoes, basil, mozzarella cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/polenta-lasagna-cups/ (may not work)