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  • Greek Lasagna

    1 vote
    Greek Lasagna
    Prep time:
    Cook time:
    Servings: 6
    by david spottiswood
    19 recipes
    		 >
    One of our favorites

    Ingredients

    • 1T veg oil
    • 9 oz lasagna noodles
    • 1-11/4 cup part-skim ricotta
    • 9 oz drained tofu
    • 6 or 8 oz crumbled feta
    • 6 cups frozen chopped spinach, thawed, not drained (3 - 10 oz pks)
    • 1 cup thinly sliced scallions (including green parts)
    • 2 T chopped fresh dill
    • 1/2 t salt1/4 t each ground nutmeg and pepper
    • 2 or 3 tomatoes, thinly sliced

    Directions

    1. preheat oven to 350
    2. add oil to large pot of boiling water and cook noddles 10-12 minutes til almost tender, drain
    3. in processor, puree ricotta, tofu and feta
    4. in large bowl combine spinach, scallions and seasonings
    5. add cheese mixturre and mix well
    6. in 9/13" baking dish alternative layer noodles and spinach mixture
    7. top with tomato slices
    8. bake 30 minutes
    9. remove from oven and let stand 10 minutes

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