Mediterranean Lasagna (Cooking Light) Recipe

Name: Mediterranean Lasagna (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 cups chopped leeks; 1 1/2 cups chopped onions; 1 teaspoon dried mint flakes; 1/2 teaspoon fennel seed; 3 garlic cloves, minced; 1 (14 ounce) can artichoke hearts, drained and coarsely chopped; 1 (7 ounce) bottle roasted red peppers, drained and chopped; 1 cup drained canned cannellini beans; 1 1/2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups nonfat 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 shredded part-skim mozzarella cheese, divided

Servings: persons

cooking spray
2 cups chopped leeks
1 1/2 cups chopped onions
1 teaspoon dried mint flakes
1/2 teaspoon fennel seed
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) bottle roasted red peppers, drained and chopped
1 cup drained canned cannellini beans
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups nonfat 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 shredded part-skim mozzarella cheese, divided

1
Preheat oven to 375u00b0.
2
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and saute 5 minutes. Add artichokes and bell pepper, and saute 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 375u00b0 for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

1123

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cooking spray, 2 cups chopped leeks, 1 1/2 cups chopped onions, 1 teaspoon dried mint flakes, and more.

Yes, Mediterranean Lasagna (Cooking Light) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Lasagna (Cooking Light)

How did you like this recipe?

Frequently Asked Questions