Spinach and Feta Lasagna | Easy No Boil Noodles
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Ingredients List:
- 900g NO-BOIL lasagna noodles
- 1/4 cup Greek extra virgin olive oil
- 5 green onions
- 2 cloves garlic
- 450g frozen spinach
- Bunch of dill
- 1 tsp. nutmeg
- 1 cup cream
- 1/2 cup butter
- 1/2 cup a/p flour
- 8 cups milk
- 1 cup grated kefalotyri, mizithra or parmesan cheese
- 450g feta cheese
- Salt & pepper to taste
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Method:
- Chop and saute green onions in olive oil
- Mince & add garlic
- Add thawed spinach along with chopped dill and 1/2 tsp. nutmeg
- Saute for 3-4 minutes
- Add cream, mix well and set aside
- Pre-heat oven to 375*f / 180*c
- In sauce pan, melt butter on medium heat
- Add flour, mix well with whisk and cook for 3-4 minutes
- Slowly add milk stirring constantly
- Once milk has been added and sauce starts to thicken, add remaining nutmeg and 1/2 the grated kefalotyri
- Continue to stir until the consistency of gravy
- In a baking pan, spread a light coat of the bechamel sauce on the bottom, lay 1 layer of noodles and cover with bechamel sauce
- Spread 1/3 of the spinach mixture over noodles, and crumble feta over spinach
- Repeat steps 12 & 13 until top of pan
- Once you have finished building your lasagna, sprinkle with remaining kefalotyri and bake at 375*f for 45 minutes ot until top is golden brown and blistered
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Notes & Tips:
- Makes 8-10 servings
- Allow to cool for at least 30 minutes BEFORE cutting
- Serve with a side salad or veggies