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?
Hi Dimitra, I’m looking to make this for a holiday party. Is that something that can be prepared in advance, and placed in either, the freezer or refrigerator, before actually cooking it in the oven? Thank you!
Hi! Yes, you can absolutely prepare the spinach and cheese lasagna in advance. Assemble it fully and then store it in the refrigerator for up to 2 days before baking. If you need to make it further in advance, you can freeze it—just make sure it’s well-wrapped to prevent freezer burn. When ready to bake, thaw it overnight in the refrigerator or bake straight from frozen, adding extra time to ensure it’s heated through. Hope your holiday party is a hit! 😊