Table of Contents

Mediterranean Lasagna (Cooking Light)

The scent of the Mediterranean always transports me back to sun-drenched afternoons spent wandering through local markets, overflowing with vibrant produce and fragrant herbs. This lasagna captures that essence perfectly. I remember the first time I made it – the aroma filled my kitchen, a symphony of garlic, fennel, and roasted red peppers that had my family gathered around the table, eager to dig in. It was an instant hit, a lighter, brighter twist on a classic comfort food that continues to be a regular in our rotation.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Dietary Type: Mediterranean

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

Equipment Needed

Large nonstick skillet
Medium saucepan
Whisk
8-inch square baking dish

Instructions

Preheat your oven to 375°F (190°C).
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the chopped leeks, onions, dried mint flakes, fennel seed, and minced garlic to the skillet. Sauté these aromatic ingredients for about 5 minutes, until the leeks and onions have softened and become fragrant.
Add the drained and chopped artichoke hearts and roasted red peppers to the skillet. Continue to sauté for another 3 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the drained cannellini beans. Mix well to combine the beans with the other vegetables. Remove the skillet from the heat and set aside.
In a medium saucepan, melt 1 1/2 tablespoons of butter over medium heat. Once the butter is melted, add 2 tablespoons of all-purpose flour. Cook the flour and butter together for about 2 minutes, stirring constantly with a whisk to create a smooth roux. This is essential for thickening the cheese sauce.
Gradually add 1 1/2 cups of nonfat milk to the roux, stirring continuously with a whisk to prevent lumps from forming. Cook the mixture until it thickens slightly, about 4 minutes. The sauce should coat the back of a spoon.
Remove the saucepan from the heat. Add the crumbled feta cheese and 2 tablespoons of grated Parmesan cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Coat the bottom of an 8-inch square baking dish with cooking spray. Spread 1/4 cup of the cheese sauce evenly over the bottom of the dish.
Arrange 2 no-boil lasagna noodles over the cheese sauce, covering as much of the bottom of the dish as possible. You may need to break or trim the noodles to fit.
Top the noodles with half of the leek mixture from the skillet, followed by half of the drained and squeezed dry spinach. Sprinkle 1/4 cup of shredded mozzarella cheese over the spinach.
Spread 1/2 cup of the cheese sauce over the mozzarella.
Repeat the layers: Arrange 2 more noodles over the cheese sauce, followed by the remaining leek mixture, spinach, 1/4 cup mozzarella cheese, and 1/2 cup cheese sauce.
Top with the remaining 2 noodles. Pour the remaining cheese sauce evenly over the noodles. Sprinkle the remaining 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese over the top.
Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Let the lasagna stand for 5 minutes before cutting and serving. This allows the lasagna to set slightly, making it easier to slice.

Expert Tips & Tricks

Squeeze the spinach thoroughly: This is crucial to prevent a watery lasagna. Use your hands or squeeze it in a clean kitchen towel.
Don’t overcook the noodles: Since you’re using no-boil noodles, they’ll cook in the oven. Overcooking will result in mushy lasagna.
Adjust seasoning to taste: Feel free to add a pinch of red pepper flakes for a touch of heat or more dried mint for a bolder flavor.
Make-ahead magic: Assemble the lasagna up to a day in advance, cover, and refrigerate. Add an extra 10-15 minutes to the baking time when cooking from cold.
If the top browns too quickly: Loosely tent the lasagna with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve the Mediterranean Lasagna warm, garnished with a sprinkle of fresh parsley or a drizzle of olive oil. It pairs beautifully with a simple green salad or a side of crusty bread for soaking up the delicious sauce.

To store leftovers, allow the lasagna to cool completely before covering and refrigerating. It will keep in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire lasagna in a preheated oven at 350°F (175°C) until heated through.

For longer storage, you can freeze the lasagna. Cut it into individual portions, wrap each portion tightly in plastic wrap and then aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	327.2 kcal	N/A
Calories from Fat	121 g	37%
Total Fat	13.5 g	20%
Saturated Fat	8.5 g	42%
Cholesterol	47.5 mg	15%
Sodium	1214.7 mg	50%
Total Carbohydrate	33.7 g	11%
Dietary Fiber	8.6 g	34%
Sugars	8.3 g	N/A
Protein	21.6 g	43%

Variations & Substitutions

Gluten-Free: Use gluten-free lasagna noodles. Many brands are now available and work just as well.
Vegetarian/Vegan: Ensure the feta cheese is vegetarian (some use animal rennet). For a vegan option, substitute the feta and mozzarella with vegan cheese alternatives. Nutritional yeast can add a cheesy flavor to the sauce.
Add Some Heat: Incorporate a pinch of red pepper flakes or a dash of hot sauce to the leek mixture for a spicy kick.
Seasonal Veggies: Feel free to swap out the artichokes or roasted red peppers with other seasonal vegetables like zucchini, eggplant, or bell peppers.
Meat Lovers: Add cooked Italian sausage or ground lamb to the leek mixture for a heartier lasagna.

FAQs (Frequently Asked Questions)

Q: Can I use fresh lasagna noodles instead of no-boil?
A: Yes, you can. You’ll need to pre-cook them according to package directions before assembling the lasagna.

Q: Can I make this lasagna without feta cheese?
A: Absolutely! Ricotta cheese or even cottage cheese can be used as a substitute, although the flavor will be different.

Q: My lasagna is too watery. What did I do wrong?
A: Most likely, the spinach wasn’t drained well enough. Ensure you squeeze out as much moisture as possible before adding it to the lasagna.

Q: Can I add herbs other than dried mint?
A: Certainly! Fresh basil, oregano, or thyme would all be delicious additions.

Q: How do I prevent the top layer of noodles from drying out?
A: Ensure the entire top layer of noodles is covered with the cheese sauce. Also, covering the lasagna with foil during the first part of baking helps to keep the moisture in.

Final Thoughts

This Mediterranean Lasagna is more than just a recipe; it’s an invitation to savor the vibrant flavors of the Mediterranean in a comforting and satisfying dish. I encourage you to try this recipe and make it your own by experimenting with different vegetables, herbs, and cheeses. Don’t hesitate to share your creations and feedback – I’m always eager to hear how you’ve personalized this delicious lasagna. Pair it with a crisp white wine and enjoy a taste of the sun-kissed Mediterranean in your own home!

Mediterranean Lasagna (Cooking Light) Recipe