Greek Lasagna
A rich and satisfying pasta dish with layers of flavors and textures.
Ingredients
- ●8-10 sheets lasagna noodles
- ●1 cup ricotta cheesewhole milk or low-fat
- ●1 cup feta cheesecrumbly
- ●1 package frozen, thawed spinach
- ●2 cups tomato saucehomemade or store-bought
- ●2 tbsp olive oil
- ●3 cloves garlicminced
- ●1 tsp dried oregano
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions. Drain and set aside.
- 3
In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes.
- 4
Add the spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
- 5
In a large bowl, combine the ricotta cheese, feta cheese, and dried oregano. Mix well to combine.
- 6
Spread a layer of tomato sauce in the bottom of a 9x13-inch baking dish.
- 7
Arrange 4 lasagna noodles on top of the sauce.
- 8
Spread half of the ricotta cheese mixture over the noodles.
- 9
Top with half of the spinach mixture and half of the remaining tomato sauce.
- 10
Repeat the layers, starting with the noodles, then the ricotta cheese mixture, the spinach mixture, and finally the remaining tomato sauce.
- 11
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 12
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 13
Let the lasagna rest for 10-15 minutes before slicing and serving.