Not your traditional lasagna but absolutely delicious with all the flavours of a Greek spanakopita.
|4||(8 oz/227 g) Bags fresh spinach|
|3 tbsp||(45 mL) Olive oil|
|1 tbsp||(15 mL) Chopped fresh dill|
|3 tbsp||(45 mL) Butter|
|3 tbsp||(45 mL) Flour|
|3 cups||(750 mL) Milk|
|Salt and pepper|
|4||Sheets Olivieri® Lasagna|
|2 cups||(500 mL) Crumbled Feta cheese|
|.5 cup||(125 mL) Grated Mozzarella cheese|
PREHEAT oven to 400°F (200°C). Spray an 8 inch (2 L) square baking pan with nonstick cooking spray.
BRING a large pot of salted water to a boil. Add spinach and cook 1 minute. Drain, press out excess liquid and chop.
HEAT oil in a large skillet over medium heat. Add onion and sauté until translucent, about
5 minutes. Add spinach and dill and stir to combine. Season with salt and pepper and set aside.
MELT butter in a small saucepan over medium heat. Add flour and cook 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a boil and cook for 1 minute or until slightly thick. Remove from the heat and season with nutmeg, salt and pepper.
ASSEMBLE lasagna by pouring a thin layer of cream sauce over the bottom of the prepared pan. Top with lasagna sheets, cut to fit. Cover with a layer of spinach mixture and Feta cheese. Continue to layer the ingredients, ending with lasagna noodles topped with sauce and Feta. Sprinkle with Mozzarella cheese. Tightly cover with parchment paper and aluminum foil. Place on a baking sheet.
BAKE in preheated oven for 30 minutes. Remove foil and parchment paper and continue to bake for 15 minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
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