Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

A fellow WW member shared this recipe with me recently and WOW is all I could say. This was easy and the flavors were incredible! Very filling and DH didn't seem to miss the meat!

Ingredients Nutrition

Directions

  1. Preheat oven to 350º.
  2. In medium saucepan, heat olive oil over medium-high heat.
  3. Add leaks and garlic and saute until translucent.
  4. Add zucchini and fennel and saute for another minute.
  5. Add artichoke hearts and crushed tomatoes.
  6. Bring to simmer, then add oregano.
  7. Stir and remove from heat.
  8. Cover the bottom of 13x9 pan with 1 cup of the tomato mixture.
  9. Top with 2 cooked lasagna noodles.
  10. Arrange 1/2 portabella slices over noodles.
  11. Top with half of the remaining tomato mixture.
  12. Sprinkle with the feta cheese.
  13. Add remaining 2 lasagna noodles, arrange remaining portabella slices and top with.
  14. remaining tomato mixture.
  15. Sprinkle with the mozzarella cheese.
  16. Bake 35 minutes or until bubbly.
  17. Let stand 5 minutes before serving.
  18. Sprinkle with Parmesan cheese.

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