not really lasagna, but quite tasty nonetheless
i made this last night. it took a while, but was kind of fun. i was an idiot at the grocery store, though, and forgot the spinach, but it was good without it. also, leeks are so totally underrated, in my opinion.oh, and i used like double the mozzerella cheese (1.5 cups instead of just 3/4). i guess i felt like 'cooking kinda light' rather than cooking *really* light. a normal pan of lasagna has even more mozzerella in it than i used, and a couple of the comments said the recipe unaltered was kind of sparse in the cheese department.
and i like my cheese not to be sparse.
Mediterranean Lasagna
From Cooking Light
Ingredients
Cooking spray
2 cups chopped leek
1 1/2 cups chopped onion
1 teaspoon dried mint flakes
1/2 teaspoon fennel seeds
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 cup drained canned cannellini beans
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups fat-free 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 (3 ounces) shredded part-skim mozzarella cheese, divided
Directions
Preheat oven to 375°.
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.
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.
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. Let stand 5 minutes.
mmmmmm, cheesy goodness.
posted by sarah (SHU) @ 6:59 PM
2 Comments:
oh sarah
yay for lasagna
i ate a big hunk of lasagna for lunch today, which marked the first lasagna i've had in, oh i don't know, years. so it's fitting that i also found your lasagna recipe today. i think i'll try it sometime soon/before it gets too hot outside to eat lasagna because you only want cold things like salads and beers. and the occasional hot dog. with saurkraut. any ideas about how to spell that?
anyway i'd like to point out that i know far more about you than you do about me right now, and i don't even know all that i should know about you, like what does your voice sound like these days? so call me sometime please, or send an email or a messenger pigeon or something along those lines. i miss you and i hope you're doing well.
xxxooo, rebecca licht (i just thought i'd throw in the licht in case you thought i was your sister, who somehow felt like she hadn't talked to you in years, which i'm sure wouldn't make any sense anyway) (and oh, please forgive the crazy ramblings. i'm always a little crazy when i spend too much time looking at my computer screen.)
p.s. the new email address is rebecca.licht@gmail.com, fyi. use it well, and use it often.
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