Mediterranean Lasagna

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Mediterranean Lasagna

 

Cooking spray

2 cups chopped leek

1 1/2 cups chopped onion

1 teaspoon dried mint flakes

1/2 teaspoon fennel seeds

3 garlic cloves, minced

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 (7-ounce) bottle roasted red bell peppers, drained and chopped

1 cup drained canned cannellini beans

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups fat-free 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 (3 ounces) shredded part-skim mozzarella cheese, divided

 

 

Preheat oven to 375°.

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.

 

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..

 

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.

 

Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top

is golden. Let stand 5 minutes.

 

Yield: 6 servings

 

Source: Cooking Light, APRIL 2001

Formatted by Chupa Babi: 03.15.08

 

CALORIES 341 (31% from fat); FAT 11.9g (sat 6.9g,mono 2.8g,poly 0.9g); PROTEIN

18.8g; CHOLESTEROL 53mg; CALCIUM 410mg; SODIUM 548mg; FIBER 4.4g; IRON 4.1mg;

CARBOHYDRATE 42.6g

 

Artichokes, feta cheese, and spinach give this lasagna a Greek flavor.

 

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