SPINACH & CHEESE LASAGNA
Ingredients
- 1 box no boil lasagna noodles
- 1 pound baby spinach, chopped
- 2 eggs, beaten
- 1 bunch scallion greens, chopped
- 1/4 cup dried dill
- 1/4 cup olive oil
- 2 cups ricotta cheese
- 1 cup crumbled feta cheese
- 1 teaspoon salt
- 1/4 teaspoon dried, crushed oregano
- shredded mozzarella cheese
For the sauce:
- 4 tablespoons olive oil
- 4 tablespoons flour
- 4 cups whole milk
- 1/4 cup shredded or grated parmesan cheese
- 1/4 cup sun dried tomatoes, finely chopped
- pinch of nutmeg (about 1/4 teaspoon or less)
- 1/4 teaspoon salt
- freshly ground black pepper
Instructions
- Spinach, three cheeses, pasta and a creamy white sauce!!! Should I say more??? This vegetarian lasagna is so hearty and flavorful, that you will not miss the meat! Trust me 🙂 Serve this to your friends and family and they will love it.
- Spanakopita (spinach pie) is one of my favorite Greek classic foods. So, I made a lasagna version of it, because what could possibly be tastier than spinach pie + lasagna?? Nothing!!!
- Preheat oven to 400 degrees.
- Begin by making the white sauce. Heat olive oil in a sauce pan and add the flour. Whisk and cook over medium heat for about 5 minutes. Add milk, salt, pepper and nutmeg and bring to a boil. Cook until the sauce thickens, about 5 minutes. Remove from heat and add parmesan cheese and sun dried tomatoes and mix well.
- In a separate bowl, combine chopped spinach, scallions, dill and olive oil and cook over medium- low heat until spinach wilts. Remove from the heat and stir in ricotta cheese. Mix well.
- Add feta cheese, salt, pepper and taste. Add more salt and pepper to your taste. Add eggs and mix well.
- Pour about 2 ladle fulls of the white sauce on the bottom of a lasagna pan, or a 9x13 inch baking casserole.
- Cover with 3 lasagna noodles and spread 1/3 of the spinach mixture over the noodles.
- Sprinkle some shredded mozzarella over the spinach and cover with 3 more lasagna noodles, cream sauce, spinach mixture and more mozzarella cheese.
- Repeat this step once more ending with the final lasagna noodles and cream sauce on top. Sprinkle more mozzarella cheese on top and with dried oregano.
- Cover with foil, tenting it over the casserole so that the cheese does not stick to it (the foil).
- Bake for 40 minutes.
- Remove foil and bake for 15 more minutes or until the cheese is bubbly and golden.
- Remove from oven and allow to sit for 15 minutes before serving.
- Enjoy 🙂
girl i made this and boy was it ever delicious, so many recipes of yours i want to try, one question for you do you ever cook with salted cod (which of course has been desalted) i am portuguese and we love cod, I used to work with a greek lady her mother inlaw was also greek she used to bring us treats all the time, and I know she cooked salted cod, therefore i was wondering if you do also?
thanks
keep those beautiful dishes coming
Filomena
Hi Demiyria…
i.love you cooking I’m 1/2 ?Greek?( salonikie) a d 1/2 turkish…Turkish… fortunately I lostam and my grandma ( greek and with the so many recipes…could you or would you make the rice with spinich and lemonade it a few time …but I’m missing something and I just don’t know whst it os…I do known that you probably are very busy and you probably won’t even read this email
..but I toldysrlf try to get it from one of the best….God Bless
..thank you
Can you give us the full nutritional disclosure?