 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. Spray a 9x13-inch baking dish with cooking spray.
3. Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
4. Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
5. When onions are ready, add them to this mixture.
6. Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
7. Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
8. Top with three more noodles.
9. Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
10. Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
11. Cover with foil and bake for 30 minutes.
12. Remove foil and bake an additional 15 minutes.
13. Let stand for ten minutes before cutting.
|
|