Mediterranean Polenta Lasagna

• cooking spray
• 28 ounces canned tomato sauce
• 28 ounces canned crushed tomatoes
• 8 ounces canned tomato paste
• 15 ounces canned diced tomatoes
• 14 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
• 13 cup green olives, chopped
• 13 cup kalamata olive, chopped
• 48 ounces refrigerated fat free polenta, sliced thin

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.
2. Heat through, stirring occassionally.
3. Meanwhile, Preheat oven to 350F.
4. Spray a baking sheet with cooking spray.
5. Mix eggplant, sliced tomatoes, and remainer of mushrooms in a large bowl; add 1 TBSP olive oil and toss to coat.
6. Spread vegetables on baking sheet and bake in the oven for 30 minutes.
7. 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.
8. In a skillet, brown beef or turkey.
9. When almost done, add olives and mix well.
10. Spray a 9x13 lasagna-type baking pan with cooking oil.
11. Layer ingredients in the following order:.
12. 1/2 polenta slices.
13. 1/2 cheese mixture.
14. 1/2 the roasted vegetables.
15. 1/2 the meat/olive mixture.
16. 1/2 the tomato sauce.
17. the rest of the polenta slices.
18. the rest of the cheese mixture.
19. the rest of the roasted vegetables.
20. the rest of the meat/olive mixture.
21. the rest of the tomato sauce.
22. The remaining feta, crumbled over the top.
23. Bake for 40-50 minutes, until feta is slightly golden and sauce is bubbling.
24. Cooks Notes.
25. This recipe is a time consumer but its completely worth the time and effort.
26. Variation.
27. This could easily be made into a vegetarian dish by omitting the beef or turkey.

cooking spray, tomato sauce, tomatoes, tomato paste, tomatoes, splenda, white mushrooms, extra virgin olive oil, eggplant, portabella mushrooms, white mushrooms, tomatoes, italian seasoning, lowfat ricotta cheese, feta cheese, egg, lean ground beef, green olives, kalamata olive, polenta

Taken from www.food.com/recipe/mediterranean-polenta-lasagna-197077 (may not work)