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Prep 1 hr
Cook 50 mins
A delicious sounding dish that I came across on another site!
Make and share this Mediterranean Polenta Lasagna recipe from Food.com.
- cooking spray
- 28 ounces canned tomato sauce
- 28 ounces canned crushed tomatoes
- 8 ounces canned tomato paste
- 15 ounces canned diced tomatoes
- 1⁄4 cup Splenda granular (optional)
- 8 ounces white mushrooms, chopped
- 2 tablespoons extra virgin olive oil, divided
- 1 large eggplant, peeled and sliced
- 8 ounces portabella mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 2 -3 plum tomatoes, sliced
- 4 tablespoons italian seasoning, divided
- 8 ounces low-fat ricotta cheese
- 16 ounces reduced-fat feta cheese, divided
- 1 egg
- 1 lb lean ground beef or 1 lb lean ground turkey
- 1⁄3 cup green olives, chopped
- 1⁄3 cup kalamata olive, chopped
- 48 ounces refrigerated fat free polenta, sliced thin
- In a large stock pan, mix tomato sauce, crushed tomatoes, tomato paste, diced tomatoes, the Splenda, and the chopped mushrooms with 2 TBSP of the seasoning. Heat through, stirring occassionally.
- Meanwhile, Preheat oven to 350°F.
- Spray a baking sheet with cooking spray. Mix eggplant, sliced tomatoes, and remainer of mushrooms in a large bowl; add 1 TBSP olive oil and toss to coat. Spread vegetables on baking sheet and bake in the oven for 30 minutes.
- Add ricotta, 8 oz of feta, the egg and the remainder of the Italian seasoning to a blender or food processor and blend until smooth.
- In a skillet, brown beef or turkey. When almost done, add olives and mix well.
- Spray a 9×13 lasagna-type baking pan with cooking oil.
- Layer ingredients in the following order:.
- 1/2 polenta slices.
- 1/2 cheese mixture.
- 1/2 the roasted vegetables.
- 1/2 the meat/olive mixture.
- 1/2 the tomato sauce.
- the rest of the polenta slices.
- the rest of the cheese mixture.
- the rest of the roasted vegetables.
- the rest of the meat/olive mixture.
- the rest of the tomato sauce.
- The remaining feta, crumbled over the top.
- Bake for 40-50 minutes, until feta is slightly golden and sauce is bubbling.
- Cook’s Notes.
- This recipe is a time consumer but it’s completely worth the time and effort.
- This could easily be made into a vegetarian dish by omitting the beef or turkey.