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Mediterranean Polenta Lasagna

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“A delicious sounding dish that I came across on another site!”
READY IN:
1hr 50mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

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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