Instructions: 1. Preheat oven to 375 degrees.

2. Saute leeks, onions, mint flakes, fennel seeds and garlic in olive oil for 5 minutes. Add artichoke hearts, red bell pepper, beans and spinach. Mix and remove from heat.

3. 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. Cook until slightly thick, about 4 minutes. Remove from heat. Add feta and 3 tablespoons of Parmesan cheese. Stir until cheese melts.

4. Spread 1/3 cup of cheese sauce in bottom of a (9 x 13 inch) pan coated with cooking spray. Arrange noodles over sauce. Top with half of leek mixture, 1/2 cup cheese sauce and 2 ounces of mozzarella cheese. Repeat layers ending with noodles. Pour remaining cheese sauce over noodles and sprinkle with 2 ounces of mozzarella and 2 tablespoons of Parmesan.

5. Cover and bake at 375 degrees for 45 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

Serves 9

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