Mediterranean Lasagna (cooking Light)

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• cooking spray
• 2 cups chopped leeks
• 1 1/2 cups chopped onions
• 1 teaspoon dried mint flakes
• 1/2 teaspoon fennel seed
• 3 garlic cloves, minced
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 1 (7 ounce) bottle roasted red peppers, drained and chopped
• 1 cup drained canned cannellini beans
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups nonfat milk
• 1 (4 ounce) package crumbled feta cheese
• 3 tablespoons grated fresh parmesan cheese, divided
• 6 no-boil lasagna noodles (such as barilla or vigo)
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 3/4 cup shredded part-skim mozzarella cheese, divided

Recipe

• 1 preheat oven to 375°.
• 2 heat a large nonstick skillet coated with cooking spray over medium-high heat. add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. add artichokes and bell pepper, and sauté 3 minutes. stir in beans, and remove from heat.
• 3 melt butter in a medium saucepan over medium heat. add flour, and cook 2 minutes, stirring constantly with a whisk. gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). remove from heat. add feta and 2 tablespoons parmesan; stir until cheese melts.
• 4 spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. repeat layers, ending with noodles. pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon parmesan.
• 5 cover and bake at 375° for 35 minutes. uncover and bake 15 minutes or until top is golden. let stand 5 minutes.