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Mediterranean Lasagna (Cooking Light)

  • 40minutes
  • 327calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsSelenium, Copper, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. cooking spray

  2. 473.18 ml chopped leeks

  3. 354.88 ml chopped onions

  4. 4.92 ml dried mint flakes

  5. 2.46 ml fennel seed

  6. 3 garlic cloves , minced

  7. 396.89 g can artichoke hearts , drained and coarsely chopped

  8. 198.44 g bottle roasted red peppers, drained and chopped

  9. 236 1/29 ml drained canned cannellini beans

  10. 22.18 ml butter

  11. 29 1/28 ml all-purpose flour

  12. 354.88 ml nonfat milk

  13. 113 1/39 g package crumbled feta cheese

  14. 44 1/37 ml grated fresh parmesan cheese , divided

  15. 6 no-boil lasagna noodles (such as Barilla or Vigo)

  16. 283.49 g package frozen chopped spinach , thawed, drained, and squeezed dry

  17. 177.44 ml shredded part-skim mozzarella cheese , divided

Instructions Jump to Ingredients ↑

  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.

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