Prep Time: 45 minutes
Cook Time: 55 minutes
Ingredients:
- 1 tablespoon olive oil
- 2 cups chopped leeks
- 1 1/2 cups chopped onion
- 1/2 teaspoon fennel seeds
- 3 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
- 1 large bunch Swiss chard, stems chopped fine, leaves coarsely chopped
- 1 cup drained canned cannellini beans
- 1 tablespoons butter + 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups fat-free milk
- 1 (4-ounce) package crumbled feta cheese
- 3 tablespoons grated fresh Parmesan cheese, divided
- 6 no-boil lasagna noodles
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
Preparation:
Preheat oven to 375°.Heat a large nonstick skillet coated with olive oil over medium-high heat. Add leeks through garlic and sauté 5 minutes. Add Swiss chard and sauté until stems are soft and leaves wilted, about 3 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
Melt butter and olive oil 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 vegetable mixture, 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.
