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  • Mediterranean Lasagna

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    Mediterranean Lasagna
    Servings: 9
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. minced leek
    • 3 c. minced onion
    • 1 1/2 tsp dry mint flakes
    • 1 tsp crushed fennel seeds
    • 3 x garlic cloves, chopped
    • 1 tsp extra virgin olive oil
    • 2 x (14-ounce.) cans artichoke hearts, liquid removed and coarsely minced
    • 1/2 c. minced roasted red bell pepper
    • 1 x (14-ounce.) can Great Northern beans or possibly navy beans, rinsed and liquid removed
    • 5 c. minced fresh spinach
    • 4 Tbsp. butter
    • 5 Tbsp. flour
    • 3 c. (1 percent) lowfat milk
    • 6 ounce crumbled feta cheese
    • 5 Tbsp. grated Parmesan cheese, divided
    • 1 lb lasagna noodles, either cooked or possibly no-boil Nonfat vegetable cooking spray
    • 6 ounce mozzarella cheese, divided

    Directions

    1. 1. Preheat oven to 375 degrees.
    2. 2. Saute/fry leeks, onions, mint flakes, fennel seeds and garlic in extra virgin olive oil for 5 min. Add in artichoke hearts, red bell pepper, beans and spinach. Mix and remove from heat.
    3. 3. Heat butter in a medium saucepan over medium heat. Add in flour and cook 2 min, stirring constantly with a whisk. Gradually add in lowfat milk, stirring with a whisk till blended. Cook till slightly thick, about 4 min. Remove from heat. Add in feta and 3 Tbsp. of Parmesan cheese. Stir till cheese melts.
    4. 4. Spread 1/3 c. of cheese sauce in bottom of a (9 x 13 inch) pan coated with cooking spray. Arrange noodles over sauce. Top with half of leek mix, 1/2 c. cheese sauce and 2 ounces of mozzarella cheese. Repeat layers ending with noodles. Pour remaining cheese sauce over noodles and sprinkle with 2 ounces of mozzarella and 2 Tbsp. of Parmesan.
    5. 5. Cover and bake at 375 degrees for 45 min. Uncover and bake 15 min or possibly till top is golden brown. Let stand 5 min.
    6. Serves 9

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