Mediterranean Lasagna

geniuskitchen.com

John Doran

2 cups chopped leeks

1 1⁄2 cups chopped onions

1 teaspoon dried mint flakes

1 ⁄2 teaspoon fennel seed

3 garlic cloves, minced

1 (14 ounce) can artichoke hearts, drained and coarsely chopped

1 (7 ounce) bottle roasted red peppers, drained and chopped

1 cup drained canned cannellini beans

1 1⁄2 tablespoons butter

2 tablespoons all-purpose flour

1 1⁄2 cups nonfat milk

1 (4 ounce) packagecrumbled feta cheese

3 tablespoons grated fresh parmesan cheese, divided

6 no-boil lasagna noodles (such as Barilla or Vigo)

1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

3 ⁄4 cup shredded part-skim mozzarella cheese, divided

Directions at geniuskitchen.com

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