Mediterranean Polenta Lasagna

Submitted by Haversac

"A delicious sounding dish that I came across on another site!"

 

• Ready In: 1hr 50mins
• Ingredients: 20
• Serves: 8-12

ingredients

• 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

directions

1. 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.
2. Meanwhile, Preheat oven to 350°F.
3. 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.
4. 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.
5. In a skillet, brown beef or turkey. When almost done, add olives and mix well.
6. Spray a 9×13 lasagna-type baking pan with cooking oil.

7. Layer ingredients in the following order:

8. 1/2 polenta slices.
9. 1/2 cheese mixture.
10. 1/2 the roasted vegetables.
11. 1/2 the meat/olive mixture.
12. 1/2 the tomato sauce.
13. the rest of the polenta slices.
14. the rest of the cheese mixture.
15. the rest of the roasted vegetables.
16. the rest of the meat/olive mixture.
17. the rest of the tomato sauce.
18. The remaining feta, crumbled over the top.
19. Bake for 40-50 minutes, until feta is slightly golden and sauce is bubbling.
20. Cook’s Notes.
21. This recipe is a time consumer but it’s completely worth the time and effort.
22. Variation.
23. This could easily be made into a vegetarian dish by omitting the beef or turkey.