Filed Under: boil, main-dish, north-american, spicesherbs, Under 20 Mins

Spanakopita Lasagna

Sunny flavours of the Mediterranean combine in this comforting lasagna. This recipe doesn't call for a heavy meat sauce, opting instead for good-for-you spinach and tasty feta.

April 8th, 2012

Recipe by Marilyn Thorpe
Food Styling by David Grenier
Prop Styling by Lara McGraw

Prep Time
20 minutes
Cook Time
40 minutes
  • 227 g pre-washed spinach
  • 1 cup crumbled feta
  • 3 eggs, lightly beaten
  • ½ onion, roughly chopped
  • 1 bunch fresh parsley, stems removed
  • ½ cup extra-virgin olive oil
  • 4 cups tomato sauce
  • 500 g cooked lasagna noodles (9 noodles)
  • 2 cups grated mozzarella
  1. Preheat oven to 350°F. In a large pot of boiling salted water, blanch spinach for 30 seconds. Drain and squeeze dry.

  2. Whisk 3/4 cup feta into eggs.

  3. In a food processor, chop spinach, onion and parsley.

  4. In a bowl, combine egg mixture with chopped vegetables and oil.

  5. Pour a layer of tomato sauce in a 9- x 13-inch baking dish. Cover with a single layer of noodles. Spoon ½ spinach mixture evenly over noodles. Cover with another layer of sauce, then another layer of noodles. Spoon out remaining spinach mixture over noodles, and cover with another layer of sauce.

  6. Top with remaining feta and mozzarella and bake for 40 minutes.

Nutrients Per Serving

516 calories, 28 g fat, 20 g protein, 48 g carbs, 3 g fibre. Excellent source of vitamin A, folate, calcium and iron.

Spanakopita Lasagna
Photography by James Tse