Veggie Lasagna

2 tbspn olive oil
1 leek, cleaned and sliced
4 garlic cloves, minced
1 med. zucchini, diced
1 -14 ounce can artichoke hearts, drained
1 can crushed tomatoes
1 can diced tomatoes (do not drain)
2 tablespoons oregano (freshly chopped is best)
4 whole wheat lasagna noodles (quick cook kind)
1 - 4 ounce package feta cheese, drained
3/4 cup shredded partly skimmed mozarella

350 F oven

Saute leaks and garlic in olive oil until translucent (1.5 minutes over medium heat). Add zucchini and saute one more minute. Add artichoke hearts, and cans of tomatos. Simmer adding oregano. Remove from heat and cover the bottom of a 13 X9 inch pan with 1 cup of veggie mix. Top this layer with 2 lasagna noodles. Top with half of the remaining tomato mixture. Sprinkle with feta cheese. Add remaining 2 lasagna noodles and top with remaining tomato mixture. Sprinkle with mozzarella. Bake 35 minutes or until bubbly. Let stand 5 minutes before serving.