- Cooking spray
- 2 cups chopped leek*
- 1 and 1/2 cups chopped onion
- 1 teaspoon dried mint flakes
- 1/2 teaspoon fennel seeds
- 3 minced garlic cloves
- 1 (14-ounce) drained can artichoke hearts
- 1 (7-ounce) drained bottle roasted red bell peppers
- 1 cup drained canned cannellini beans
- 1 and 1/2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 and 1/2 cups plain non-dairy milk
- 4 ounces crumbled vegan feta (such as Veg Cuisine)
- 3 tablespoons vegan Parmesan sprinkles, divided (such as Galaxy Foods)
- 6 no-boil lasagna noodles
- 1 (10-ounce) package frozen chopped spinach, thawed**
- 3/4 cup shredded Daiya mozzarella, divided
2. Coarsely chop the artichoke hearts and chop the red bell pepper. Add to the pan and saute for 3 minutes. Stir in the cannellini beans; remove from heat and set aside.
3. Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly with a whisk. Gradually add the milk, stirring with a whisk until blended, and continue to cook for about 4 to 6 minutes, until thick. Remove from heat and add the feta and 2 tablespoons Parmesan sprinkles.
4. Spread 1/4 cup of this feta sauce into the bottom of an 8-inch square baking dish coated with cooking spray. Top with 2 lasagna noodles, half of the leek mixture, half of the spinach, 1/4 cup mozzarella, and 1/2 cup feta sauce.
5. Repeat the layers: 2 lasagna noodles, the remaining leek mixture, the remaining spinach, 1/4 cup mozzarella, and 1/2 cup feta sauce, topped by a final 2 lasagna noodles.
6. Pour the remaining feta sauce over the noodles. Sprinkle with the final 1/4 cup mozzarella and 1 tablespoon Parmesan sprinkles. Cover and bake at 375 degrees for 35 minutes. Uncover and bake a final 15 minutes. Let stand for 5 minutes before cutting into 6 portions.
*I recommend chopping leeks first, then rinsing in a colander, otherwise you'll never get the dirt and sand from between all the layers.
**To avoid a watery lasagna filling, drain the spinach once thawed, and squeeze dry over a colander before adding to the lasagna.
6 servings (1 portion), Calories 341
Every layer of this is wonderful - the noodles bake perfectly in the sauce, which is cheesy and creamy without being heavy. The vegetable mixture is great, although I would leave out the cannellini beans next time; even knowing they provide good protein, they were out of place here. I would also use less leek and more artichoke. Chopped olives or sun-dried tomatoes would be great additions to the mix. The mint and fennel smelled fantastic while this was cooking, so I was a touch disappointed they didn't taste as strong as they had smelled. Overall, a filling and hearty entree; I especially loved the Parmesan sprinkles on top.