Servings: 8 – 12

Ingredients:

• cooking spray
• 28 oz canned tomato sauce
• 28 oz canned crushed tomatoes
• 8 oz canned tomato paste
• 15 oz canned diced tomatoes
• 1/4 cup Splenda (Optional)
• 8 oz white mushrooms, chopped
• 2 tbsp extra virgin olive oil, divided
• 1 large eggplant, peeled and sliced
• 8 oz portabela mushrooms, sliced
• 8 oz white mushrooms, sliced
• 2-3 plum tomatoes, sliced
• 4 tbsp Italian Seasoning, divided
• 8 oz fat free ricotta cheese
• 16 oz fat free feta, divided
• 1 egg
• 1 lb lean ground beef or lean ground turkey
• 1/3 cup green olives, chopped
• 1/3 cup Calamatta olives, chopped
• 1 1/2 tubes refrigerated fat free polenta, sliced thin

Instructions:

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″x13″ lasagna-type baking pan with cooking oil.
7. 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
8. Bake for 40-50 minutes, until feta is slightly golden and sauce is bubbling.

Cook’s Notes
This recipe is a time consumer but it’s completely worth the time and effort.

Variation
This could easily be made into a vegetarian dish by omitting the beef or turkey.

Tweaked from Kerri Ann’s Lasagna recipe at Miss Roben’s “Your Allergy Grocer”

Index Tags: beef • cheese • eggplant • freezer-friendly • lasagna • Mediterranean cuisine • mushrooms • polenta • Recipes • turkey • Weight Watchers© Core