Make Spanakopita Lasagne with Spinach, Feta Cheese & Yogurt | A Greek-Inspired Delight
If you crave the delicious flavors of Greek cuisine but want to mix things up with a classic Italian favorite, then our Spanakopita Lasagne recipe is just for you! This flavor-packed lasagna will have your mouth watering with every bite. The layers of spinach, feta cheese, and creamy Greek yogurt create an indulgent dish that both adults and kids can enjoy. Plus, it's surprisingly easy to make! Keep reading for all the details behind this unique dinner that everyone is sure to love. Let's get cooking!
Spanakopita is a dish that has been popular in Greek homes for generations and continues to delight new generations around the world. It carries with it the history of Greek culture, the flavors, textures, and techniques developed over centuries all come together in one entrée. This dish embodies not only the deep roots of Greek food and culture but also touches on the importance of family, friends, and gatherings. It's clear why spanakopita continues to capture the hearts of many, its wonderful combination of ingredients reflects so much about what makes Greek cuisine unique and beloved. Next time you want to experience some traditional Greek flavor without making a full trip overseas, why not give this spanakopita lasagne a try? Guaranteed to bring smiles (and full bellies) to everyone involved!
Here’s Why You’ll Love This Recipe
The flavors of this lasagna are bright and fresh from the lemon, yellow tomato sauce, and feta.
The crunchy and cheesy lasagna noodles on the top pair nicely with the soft and delicate interior.
The history of spanakopita and lasagna alone will make you want to make and enjoy this meal.
It is a straightforward dish to make, yet looks intricate and beautiful.
Make Spanakopita Lasagne with Spinach, Feta Cheese & Yogurt | A Greek-Inspired Delight
Ingredients
Instructions
- Divide the lasagna noodles and place them flat onto two large baking sheets next to your kitchen sink.
- Boil the kettle to the hottest settings and pour an entire kettle full of water over each sheet tray.
- Let the lasagna soak for 15 minutes, and then check the doneness. They should be al dente.
- If they are still too hard to roll, drain the water, and repeat step 2. They will be perfect after this second go around and ready to use after soaking for 15 more minutes.
- Put your thawed spinach into a sieve and push the excess water out.
- Place the eggs, chopped herbs, spinach, lemon zest, feta, cottage cheese, greek yogurt, onion flakes, salt, and pepper into a bowl and mix everything until combined.
- Place the filling into a piping bag or a large ziplock bag with an inch opening cut out of one of the corners. Set aside.
- Grate your gruyere and fontina cheese by hand or in your food processor and set aside.
- Slice your heirloom tomatoes into 1/4-inch rounds and set aside.
- Preheat the oven to 375°F
- Oil a 13-inch round baking dish and arrange the heirloom tomatoes on the bottom.
- Pour over one entire 25.5-ounce jar of tomato sauce or marinara of your choosing over the sliced tomatoes.
- Take one lasagna noodle at a time and place a line of the filling down the center.
- Roll up the lasagna noodle and place them along the outer edge of your dish.
- Repeat steps three and four until the noodles have been filled and rolled and your baking dish is filled to the center with rolled lasagna noodles.
- Top the lasagna noodles with the remaining 25.5-ounce jar of tomato sauce and bake covered in the oven for 45 minutes.
- After 45 minutes, take the lasagna out, place on all of the grated gruyere and fontina cheese, and then bake uncovered for an additional 45 minutes or until golden brown and bubbly.
- Serve warm.
Notes
Tomato Sauce: You can replace the sauce with your favorite canned tomato sauce or marinara.
Lasagna Noodles: You can boil your lasagna noodles the traditional way if you prefer. I like my method outlined in the instructions as I find it more accessible, and the noodles are also easier to handle as they aren't piping hot after they have rested. Please take a look at the Instructions for more information.
Reheating: To reheat your lasagna, we prefer to pop the baking dish back into the oven at 300°F the next day for about 15-20 minutes.
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Nutrition Facts
Calories
720.72Carbs
91.85 gCholesterol
96.94 mgFat
19.51 gFiber
6.49 gNet carbs
85.32 gProtein
45.32 gSat. Fat
10.42 gSodium
1301.42 mgSugar
11.67 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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