Food Network: Lasagna

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Lasagna
Recipe courtesy Juan-Carlos Cruz

2 tablespoons olive oil
1 leek, cleaned and sliced
4 cloves garlic, minced
1 medium zucchini, chopped
1/2 cup sliced fennel
1 (14-ounce) can artichoke hearts, drained
2 (14-ounce) cans crushed tomatoes
2 tablespoons fresh oregano leaves, chopped
4 whole-wheat lasagna noodles, cooked as directed on package
1 (4-ounce) package feta cheese, drained
3/4 cup shredded part-skim mozzarella

Preheat oven to 350 degrees F.

In a medium saucepan, heat olive oil over medium-high heat. Add leeks and garlic and saute until
translucent, about 1 1/2 minutes. Add zucchini and the fennel and saute for another minute. Add
artichoke hearts and crushed tomatoes. Bring to a simmer and then add oregano. Stir and remove from
heat.

Cover the bottom of a 13 by 9-inch pan with 1 cup of the tomato mixture. Top with 2 lasagna noodles.
Top with half of the remaining tomato mixture. Sprinkle with feta cheese. Add remaining 2 lasagna
noodles and top with remaining tomato mixture.

Sprinkle with mozzarella. Bake for 35 minutes or until bubbly. Let stand for 5 minutes before
serving.