Mediterranean Lasagna

Ingredients

• 14 ounce artichoke hearts drained coarsely chopped canned
• 1.5 tablespoons butter 
• 1 cup .5 can cannellini beans canned drained
• 1.5 cups milk fat-free
• 0.5 teaspoon fennel seeds 
• 4 ounce feta cheese crumbled
• 2 tablespoons flour all-purpose
• 3  garlic cloves minced
• 2 cups leek chopped
• 1 teaspoon mint flakes dried
• 1.5 cups onion chopped
• 6  no-boil lasagna noodles (such as Barilla or Vigo)
• 3 tablespoons parmesan cheese fresh divided grated
• 3 ounces part-skim mozzarella cheese shredded divided
• 7 ounce roasted bell peppers red drained chopped
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 37
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add leek and next 4 ingredients (leek through garlic), and saut 5 minutes.
4. Add artichokes and bell pepper, and saut 3 minutes. Stir in beans, and remove from heat.
5. Melt butter in a medium saucepan over medium heat.
6. 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).
7. Remove from heat.
8. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
9. 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.
10. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
11. Cover and bake at 375 for 35 minutes. Uncover and bake 15 minutes or until top is golden.
12. Let stand 5 minutes.