Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light April 2001

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

341 calories; calories from fat 31%; fat 11.9g; saturated fat 6.9g; mono fat 2.8g; poly fat 0.9g; protein 18.8g; carbohydrates 42.6g; fiber 4.4g; cholesterol 53mg; iron 4.1mg; sodium 548mg; calcium 410mg.
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