Prep 20 mins
Cook 45 mins
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.
- 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.
This was simply amazing. I did use the no-boil noodles and they taste so much better than the dried ones; loved the dill, and used a good low-salt feta (also added a bit more than recipe called for, just becuase we LOVE feta.) Used fresh mozzarella instead of part-skim. Terrific results, loved it, and will make it many times. I doubled the recipe and froze one lasagna. I am SO happy I did that!
I used to have this recipe or one very similar to it. I actually searched online to find this recipe since I had lost my copy. One suggestion I have to to use buttermilk in lieu of regular, which is what I did with my old recipe. This increases the savory flavor (as does adding more feta and less ricotta, as suggested by another poster).
I love the idea of this recipe, even if it takes a whole lot longer to make than my simple and straightforward spanakopita recipe. ;-) Followed the recipe as written, except that I used full-fat mozzarella as that's what I had. I'd like this to be more savoury: for me, there was too much ricotta and not enough feta, so the overall effect was a bit bland. Chalk it up to personal taste - I tend to like very big flavours! I will definitely make this again though, changing the amounts of the different cheeses, because the combination of ingredients really is amazing. Thank you for sharing!