Sort ingredients
anitaj
QR Code
Listen
Pdf
Line a 9 x 9 inch glass pan with heavy duty aluminum foil, lightly brush the foil with olive oil.
For the filling, blanch the spinach in hot water for only a minute to wilt it. Drain immediately and place the wilted spinach in the middle of a clean tea towel.
Roll up the towel and wring it out gently to remove the excess water from the spinach.
Place the spinach in a large bowl and add the feta, goat cheese, garlic, oregano, pepper and eggs.
Toss together until completely blended together.
Cover the bottom of the prepared lasagna pan with 1 layer of lasagna pasta sheets.
Add ⅓ of the spinach and cheese mix, top with more lasagna pasta sheets and repeat the process, ending with a final layer of pasta.
Top with the chunky tomato sauce.
Finally sprinkle on the mozzarella or provolone cheese.
Bake at 350 degrees F for about 45 minutes.
Let the lasagna rest for 20 minutes before serving. Can be served with additional tomato sauce on the side.
Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
Add the balsamic vinegar in the final minute or two of cooking before serving.