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