Mediterranean Lasagna (Cooking Light)

Mediterranean Lasagna  (Cooking Light) created by Katzen

Another great one from Cooking Light! I love this!

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@seesko
Contributor
@seesko
Contributor
"Another great one from Cooking Light! I love this!"

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  1. Mari J.
    Amazing!!! Only change I msde was fresh spinach and used almond milk. Seriously, awesome, will make once a month!! !
  2. Katzen
    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.
  3. Katzen
    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.
  4. Katzen
    Mediterranean Lasagna  (Cooking Light) Created by Katzen
  5. Redsie
    Mediterranean Lasagna  (Cooking Light) Created by Redsie
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