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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 233.3
  • Total Fat: 6.8 g
  • Cholesterol: 70.8 mg
  • Sodium: 380.3 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 18.3 g

View full nutritional breakdown of Spinach and Feta Lasagna calories by ingredient
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Spinach and Feta Lasagna

Submitted by: KIERAE
Spinach and Feta Lasagna

Introduction

This is another take on the Greek dish, Spanakopita. The spinach, herb and feta flavor combination works well in lasagna form as it does in phyllo pie form. You could easily replace some or all of the spinach with chard or kale to change things up a bit. This would also make a great appetizer
This is another take on the Greek dish, Spanakopita. The spinach, herb and feta flavor combination works well in lasagna form as it does in phyllo pie form. You could easily replace some or all of the spinach with chard or kale to change things up a bit. This would also make a great appetizer

Number of Servings: 12

Ingredients

    4 bunches spinach (blanched and squeezed dry; or 4 boxes frozen spinach, thawed and squeezed dry)
    1 cup herbs (such as parsley, dill and mint; chopped)
    1 bunch green onions (sliced)
    1 cup feta (crumbled)
    1 cup ricotta (fat free)
    3 eggs
    salt and pepper to taste
    3 cups mozzarella (grated) (low fat)
    3/4 box whole wheat lasagna noodles (12 noodles)

Directions

1. Mix the spinach, herbs, green onions, feta, ricotta and eggs.
2. Place a layer of the lasagne noodles in the bottom of your 9x13 inch baking dish.
3. Top with half of the spinach mixture and 1/3 of the mozzarella.
4. Top with another layer of noodles.
5. Top with the remaining spinach mixture and 1/3 of the mozzarella.
6. Top with another layer of noodles followed by the remaining mozzarella.
7. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 30-45 minutes.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KIERAE.






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