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Greek Lasagna

chef.jackson's picture
Ingredients
  Part skim ricotta cheese 1 1⁄4 Cup (20 tbs)
  Soft tofu 9 Ounce, drained
  Crumbled feta cheese 3 Ounce
  Frozen chopped spinach 6 Cup (96 tbs), undrained, thawed (Three 10-Ounce Packages)
  Thinly sliced scallions 1 Cup (16 tbs)
  Chopped fresh dill 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Lasagna noodles 9 Ounce, cooked and drained, 9 noodles (Curly Or Plain)
  Tomatoes 2 Medium, thinly sliced
Directions

1. In food processor, puree ricotta, tofu and feta until smooth.
2. In large bowl, combine spinach, scallions, dill, salt, nutmeg and pepper; add cheese mixture and mix well.
3. Preheat oven to 350°F. Spray a 13 x 9" baking pan with nonstick cooking spray. Arrange one-third of the lasagna noodles in prepared pan; top with half the spinach mixture. Repeat layering, ending with a noodle layer; top evenly with tomatoes. Bake 30 minutes. Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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