Spanakopita Lasagna Recipe #87251
I love spanakopita, but need about four pairs of hands to make it by my favorite recipe and it's pricey for a small square of it at my favorite restaurant. When I want the flavors without so much hassle, I make this lasagna instead.
by hudelei
1¼ hours | 20 min prep
SERVES 6
- 2 teaspoons vegetable oil
- 2 medium onions, chopped
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 1 (15 ounce) container part-skim ricotta cheese
- 3/4 cup skim milk
- 1 (4 ounce) package feta cheese, crumbled
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried dill
- 9 no-boil lasagna noodles
- 8 ounces shredded part-skim mozzarella cheese
- 4 plum tomatoes, sliced
- Preheat oven to 350°F.
- Spray a 9x13-inch baking dish with cooking spray.
- Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
- Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
- When onions are ready, add them to this mixture.
- Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
- Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
- Top with three more noodles.
- Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
- Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15 minutes.
- Let stand for ten minutes before cutting.
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5 stars