Spinach Pie Lasagna
Indulge in the perfect fusion of Mediterranean flavors and comfort-food nostalgia with this Spinach Pie Lasagna. This innovative dish combines the creamy, herby essence of classic spinach pie with the hearty layers of a traditional lasagna. Fresh spinach, tangy feta, and creamy ricotta are blended with aromatic dill and spices, then layered alongside tender lasagna noodles and a luscious homemade béchamel sauce. A generous topping of gooey mozzarella and grated Parmesan creates a golden, bubbly crust that’s irresistibly satisfying. Perfect for family dinners or entertaining guests, this crowd-pleasing recipe is a delightful vegetarian twist on lasagna that’s both comforting and sophisticated. Ready in just under 90 minutes, it’s an easy way to bring bold, Mediterranean-inspired flavors to your dinner table.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 16 ounces fresh spinach
- 1.5 cups feta cheese, crumbled
- 1 cup ricotta cheese
- 1 cup parmesan cheese, grated
- 2 cups shredded mozzarella cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large eggs
- 1 tablespoon dill, chopped
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the lasagna noodles according to the package instructions. Drain and spread on a baking sheet in a single layer to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for an additional minute.
Add the spinach to the skillet and cook until wilted, stirring frequently, about 3-4 minutes. Remove from heat and cool slightly.
In a large mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, eggs, dill, salt, and pepper. Mix until well combined.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Cook until the béchamel sauce thickens, about 5 minutes. Stir in the nutmeg and parmesan cheese. Remove from heat.
Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles.
Spread a third of the spinach filling over the noodles, followed by a sprinkle of mozzarella cheese. Drizzle a layer of béchamel sauce over the top.
Repeat the layers (noodles, spinach filling, mozzarella, and béchamel) two more times, finishing with a final layer of béchamel and mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 565 mg | 43% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
