Mediterranean Lasagna

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

Yield:

6 servings

Recipe from

Nutritional Information

Calories 341
Caloriesfromfat 31 %
Fat 11.9 g
Satfat 6.9 g
Monofat 2.8 g
Polyfat 0.9 g
Protein 18.8 g
Carbohydrate 42.6 g
Fiber 4.4 g
Cholesterol 53 mg
Iron 4.1 mg
Sodium 548 mg
Calcium 410 mg

Ingredients

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

Preparation

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.

Note:

April 2001