Mediterranean Polenta Lasagna - cooking spray

Method

• 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 350F.
• 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 9x13 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.
• Cooks Notes.
• This recipe is a time consumer but its completely worth the time and effort.
• Variation.
• This could easily be made into a vegetarian dish by omitting the beef or turkey.