Pesto Polenta Lasagna

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This is a very flexible as well as quick recipe. Amounts aren't very important. Other ingredients can be added if you wish. I have frozen homemade pesto that I made with my basil last summer and wanted to use. I brought the spinach at the first farmers' market of the season and decided to add to the recipe. The original one didn't call for it.
1 1/2 packages of 1# rolls of polenta, cut in 1/4 inch slices
Bottled pasta sauce, I used Muir Glen Italian Herb Pasta Sauce (24 oz.)
1/4 cup pesto
2-3 cups shredded or torn raw spinach (optional)
1/4 cup pine nuts
1-2 cup shredded mozzarella or other milk melty cheese
Preheat oven to 375 degrees. Spray a 9 inch square pan with non-stick spray. Arrange a single layer of polenta in the bottom of the pan. Spread a thin layer of pesto over the polenta slices. Top with shredded raw spinach if using. Then spoon half the sauce over the spinach. Next top with another layer of polenta and sauce.
Bake uncovered for 30 minutes. Turn on the broiler. Top the polenta with cheese and pine nuts and broil until cheese melts and nuts are toasted. Watch carefully because the nuts burn easily.
Adapted from allrecipes.com

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