Lasagna

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

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.