W W 4pt Vegetarian Lasagna

• 2 tablespoons olive oil
• 1 leek, cleaned & sliced
• 4 garlic cloves, minced
• 1 medium zucchini, chopped
• 12 cup fennel, sliced
• 1 (14 ounce) can artichoke hearts, drained
• 2 (14 ounce) cans crushed tomatoes
• 2 tablespoons fresh oregano, chopped
• 4 whole wheat lasagna noodles, cooked as directed on package
• 2 portabella mushrooms, sliced 1/4-inch thick
• 1 (4 ounce) package feta cheese, drained
• 34 cup part-skim mozzarella cheese, shredded
• 14 cup parmesan cheese

1. Preheat oven to 350 degrees .
2. In medium saucepan, heat olive oil over medium-high heat.
3. Add leaks and garlic and saute until translucent.
4. Add zucchini and fennel and saute for another minute.
5. Add artichoke hearts and crushed tomatoes.
6. Bring to simmer, then add oregano.
7. Stir and remove from heat.
8. Cover the bottom of 13x9 pan with 1 cup of the tomato mixture.
9. Top with 2 cooked lasagna noodles.
10. Arrange 1/2 portabella slices over noodles.
11. Top with half of the remaining tomato mixture.
12. Sprinkle with the feta cheese.
13. Add remaining 2 lasagna noodles, arrange remaining portabella slices and top with.
14. remaining tomato mixture.
15. Sprinkle with the mozzarella cheese.
16. Bake 35 minutes or until bubbly.
17. Let stand 5 minutes before serving.
18. Sprinkle with Parmesan cheese.

olive oil, garlic, zucchini, fennel, tomatoes, fresh oregano, whole wheat lasagna noodles, portabella mushrooms, feta cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/w-w-4pt-vegetarian-lasagna-176353 (may not work)