Lasagna

Total Time:
1 hr 20 min
Prep:
40 min
Inactive:
5 min
Cook:
35 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
  • 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.


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