Mediterranean Lasagna
You can never have too many Mediterranean recipes, so give Mediterranean Lasagnan a try. This recipe makes 6 servings with 415 calories, 18g of protein, and 17g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of roasted bell peppers, mint flakes, leek, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works best as a main course, and is done in about 45 minutes.
Instructions
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add leek and next 4 ingredients (leek through garlic), and saut 5 minutes.
Add artichokes and bell pepper, and saut 3 minutes. Stir in beans, and remove from heat.
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).
Add feta and 2 tablespoons Parmesan; stir until cheese melts.
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.
Cover and bake at 375 for 35 minutes. Uncover and bake 15 minutes or until top is golden.