Feta and Baby Spinach Lasagna Recipe

Feta and Baby Spinach Lasagna


-9x5x3-inch loaf pan or casserole dish (with tin foil to cover) -Lasagna Noodles (Cooked or oven-ready) -1lb Medium Ground Beef -2 Sliced Portabella Mushrooms -1 Jar Tomato Sauce -1 Chopped Small Red Onion -1/2lb Ricotta Cheese -3/4lb Crumbled Feta Cheese -Chopped Baby Spinach (I use 3 handfuls) -Whole Baby Spinach (Enough to cover bottom of pan) -3 Diced Field Tomatoes (Save the juices) -2 Cups of Shredded Provolone -Basil and Oregano to Taste

How to make Feta and Baby Spinach Lasagna

THIS IS A GREAT WAY TO ENJOY BABY SPINACH! Serves well with a salad with black olives and feta cheese. Or perhaps with some tomato soup and garlic bread. Or serve on it's own for your very on "Family Lasagna Night".

Brown the beef in a skillet (do not drain) and add the onion and 1/2 of the mushrooms. Cook for 5 minutes and then pour in approx 1/2 of the jar of tomato sauce. mix it all well. Place on low heat and simmer.

Mix the Ricotta cheese, feta cheese and chopped baby spinach in a large bowl untill blended smoothly. Set aside.

In a 9x5x3-inch loaf pan spread a thin layer of tomato sauce and the juice from the diced tomatoes. Lay one layer of lasagna noodles and cover the bottom of the pan with them.

Cover the 1st layer of noodles with the whole baby spinach and spread the diced tomatoes on top. Sprinkle about 1/2 cup of the shredded provolone over this and lay another layer of noodles on top.

Take the contents of the skillet and pour over the second layer of noodles. Spread evenly. Sprinkle 1/2 cup of shredded provolone over this and add another layer of noodles. If you are using oven ready noodles* you can press down on all of this to ensure everything is packed tight.

Take your bowl of cheese/spinach mix and spread it over the third layer of noodles. Ensure it is even and add another layer of noodles.

Finally, spread the remainder of the mushroom and spread it over the final layer of noodles. Pour remainder of the tomato sauce over this. Add basil and oregano. Sprinkle remainder of shredded provolone over the sauce...

---If using OVEN READY* noodles: 1. Preheat oven to 375 degrees F 2. Cover lasagna with tin foil. 3. Bake on middle rack for 40 minutes. 4. Remove foil and bake uncovered for 10 minutes 5. Remove and let stand 10-15 minutes. 6. Cut and server. My favourite is a corner piece.

---If using precooked noodles: 1. Preheat oven to 350 degrees F 2. Bake lasagna on middle rack for 45 minutes 3. Cook under broiler for 3 minutes 4. Remove and let stand 10 minutes. Cut and serve.

*OVEN-READY NOODLES are available at most grocers stores. They are noodles that can be placed in the pan and cooked from a rigid state; unlike regular noodles which must be boiled and rinsed first.

  • lovedenise
    lovedenise says

    This loooks reallyy good! If you could take a clear picture that would be better (:

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