Mediterranean Polenta Lasagna |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A delicious sounding dish that I came across on another site! 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.
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