This recipe uses less cheese and fewer noodles, but is still tasty. You can substitute other veggies, but the artichokes go well with the feta.
Two or three leeks
Two cloves garlic
Two or three zucchinis
1 red pepper
1 can artichoke hearts in water
low-fat or regular feta cheese
Skim milk mozzarella
1 large can tomato sauce (I like the fire-roasted organic, but whatever you have on hand)
Salt and pepper
Red chilie flakes or peppers to taste (optional)
Slice veggies (use only white parts of leeks and the tender greens) and garlic, sautee in good-quality olive oil for a few minutes. Add rest of veggies, tomato sauce and stir well.
Put 1/3 of veggie mix in pan. Line pan with lasagne noodles. Add 1/3 veggies and about 1/2 cup of crumbled feta cheese. Add another layer of noodles and rest of the veggies. Top with 1/2 cup or more of skim mozzarella cheese. Bake at 350 degrees for 35-40 minutes, or until cheese is bubbly.