Cooked - Indulgent Spanakopita Lasagna: A Creamy Twist On Greek Classic

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Indulgent Spanakopita Lasagna: A Creamy Twist On Greek Classic

6.0

1 lb Fresh spinach (Use fresh or frozen, well-drained.)

8 oz Feta cheese (Crumbled.)

15 oz Ricotta cheese

1 Onion (Finely chopped.)

2 cloves Garlic (Minced.)

1 tbsp Fresh dill (Chopped.)

2 Eggs (Lightly beaten.)

1 tbsp Olive oil (For sautéing.)

12 oz Lasagna noodles (Regular or no-boil.)

2 cups Béchamel sauce (Optional but recommended.)

½ cup Grated Parmesan cheese (For sprinkling on top.)

¼ cup Fresh parsley (Chopped for garnish.)

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Sauté chopped onion and garlic in 1 tbsp oil until soft, wilt spinach until bright, then stir in feta, ricotta, dill, and beaten eggs until creamy.
Melt butter in a saucepan over medium heat, whisk in flour, then gradually add milk, cooking 5 minutes until thick and velvety smooth for the Béchamel.
Assemble the lasagna by layering noodles, spinach filling, and béchamel in the dish, finishing with sauce and Parmesan on top.
Bake the assembled lasagna at 375°F for 30–35 minutes, until sauce bubbles around edges and top turns deep golden brown.
Rest the lasagna for 10 minutes after baking to help layers set and flavors meld for effortless slicing.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Lasagna

Cuisine🇬🇷Greek

Occasions🍲Comfort Food🍽️Dinner Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 12 weeks ago

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