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Greek inspired Spinach and feta lasanga with a rich tomato sauce

Greek Spinach and Feta Lasagna

foodzesty
This Greek Spinach and Feta Lasagna is a cozy Mediterranean twist on a classic comfort dish. Tender pasta sheets are layered with a creamy spinach and feta filling inspired by traditional spanakopita, then topped with a rich tomato sauce and baked until golden and bubbling
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Prep Time 25 minutes
Cook Time 55 minutes
Course Dinner, Main Course, Vegetarian
Cuisine Greek
Servings 6 servings

Ingredients
  

  • 15 lasagna noodles
  • 1 kilo fresh spinach or approximately two pounds washed and drained from excess water.
  • 5 leeks sliced
  • 4 fresh spring onions sliced
  • 2 cups feta cheese crumled
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella
  • ¼ cup olive oil
  • 1 ½ tbsp oregano
  • ½ cup dill finely chopped
  • salt
  • pepper
  • 1 tbsp sugar
  • 1 tsp smoked paprika
  • 1 garlic clove minced (optional)

Instructions
 

  • Wash and slice the 5 leekss and the 4 fresh spring onionsand the ½ cup dill. Wash and chop the 1 kilo fresh spinach. Set the dill aside for later.
  • Preheat oven to 180℃.
  • In a large pot, sauté the finely chopped 5 leeks 4 fresh spring onions over medium heat for 5–6 minutes, until they become translucent.
  • Toss in the chopped fresh spinach and continue sautéing with the ¼ cup olive oil.
  • In the meantime, prepare the tomato sauce. In a medium-sized pot, add the 2 cups tomato sauce, 1 ½ tbsp oregano, 1 tbsp sugar, pepper, salt, 1 tsp smoked paprika, and 1 garlic clove . Simmer for 15 minutes on medium heat.
  • Remove the spinach mixture from the heat. Let it cool for a bit before adding the 2 cups feta cheese. Give it a gentle toss.
  • Remove the tomato sauce from the heat. Using a ladle, spread a layer of the sauce over the bottom of the baking pan before you begin layering the lasagna.
  • Use the 15 lasagna noodles and start to layer the lasagna noodles over the sauce, then spread a generous layer of the spinach mixture on top. Sprinkle with shredded mozzarella, followed by a ladle of tomato sauce. Repeat the process, alternating noodles, spinach filling, cheese, and sauce, until you’ve used all the lasagna sheets.
  • Pour the remaining tomato sauce over the top of the lasagna, then finish with the 1 cup shredded mozzarella .
  • Bake for 40 minutes until the lasagna noodles are tender.
  • Remove from the oven and let it cool off before cutting into the lasagna.
Keyword classic, feta cheese, pasta al forno, spiced cookies