- Serves 12:
- 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
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.