Ingredients

• cooking spray
• 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) package crumbled 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

Instructions

1. Preheat oven to 375°.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.

3. Melt butter in a medium saucepan over medium heat. 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). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.

4. 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. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.

5. Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.