Recipe for cooking greek-style lasagna
Recipes from Greece :: Greek Rice, Pasta and Grain Dishes
Serves 4.
9 lasagna noodles
8 oz. lean ground beef
1/2 c. chopped yellow onion
1 (10 ounce) pkg. frozen, chopped spinach, squeezed dry
1 c. part-skim ricotta cheese
1/4 c. feta cheese, crumbled
1/4 c. sliced pitted black olives
3 Tbsp. chopped fresh mint, divided
1 1/2 (one and one-half) c. reduced sodium tomato sauce
Preheat oven to 375 degrees fahrenheit. Spray a med. baking dish with vegetable cooking spray; set aside.
Cook noodles according to pkg. directions, but do not add salt. Drain.
Meanwhile, spray a med. nonstick skillet with vegetable cooking spray. Heat over med. heat. Add beef and onion. Cook, stirring, until browned, about 5 mins. Place mixture on a paper towel-lined plate; drain.
In a med. bowl, combine spinach, ricotta cheese, feta cheese, olives and 2 Tbsp. mint. Spread 1/2 c. tomato sauce in prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 c. tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 1/2 an hour.
Sprinkle and distribute with remaining mint. Serve immediately.
