Spinach and Feta Lasagna | Easy No Boil Noodles

Spinach & Feta Lasagna

  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
 

Method:

  1. Chop and saute green onions in olive oil
  2. Mince & add garlic
  3. Add thawed spinach along with chopped dill and 1/2 tsp. nutmeg
  4. Saute for 3-4 minutes
  5. Add cream, mix well and set aside
  6. Pre-heat oven to 375*f / 180*c
  7. In sauce pan, melt butter on medium heat
  8. Add flour, mix well with whisk and cook for 3-4 minutes
  9. Slowly add milk stirring constantly
  10. Once milk has been added and sauce starts to thicken, add remaining nutmeg and 1/2 the grated kefalotyri
  11. Continue to stir until the consistency of gravy
  12. 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
  13. Spread 1/3 of the spinach mixture over noodles, and crumble feta over spinach
  14. Repeat steps 12 & 13 until top of pan
  15. 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

 

Notes & Tips:
  • Makes 8-10 servings
  • Allow to cool for at least 30 minutes BEFORE cutting
  • Serve with a side salad or veggies