Mediterranean Lasagna (Cooking Light)

Total Time
Prep 0 mins
Cook 40 mins

Another great one from Cooking Light! I love this!

Ingredients Nutrition


  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.
Most Helpful

Delicious and different! Lots of great flavour in here - although I did substitute oregano for the mint, as I didn't have any mint. This is wonderful as is, although I do think chopped fresh tomatoes at the height of the summer would be a great addition. I will admit that I added more mozzerella than called for, though, cheesehead that I am! :D I used multi-grain lasagna, too. Made for PRMR Tag.

Katzen January 17, 2010

This was sooooo good!!! We loved this dish!! Love the fact that there was no meat and loved the white sauce and veggies! This was quite easy and will make it again soon!! :) Thanks!

Redsie February 12, 2009