Spanakopita Lasagna
60% authentic · Fusion
A creative fusion dish layering spanakopita filling with lasagna noodles and a creamy béchamel sauce, offering a comforting twist on the classic.
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Ingredients
- Lasagna noodles9-12 sheets
- Frozen chopped spinach, thawed and squeezed dry20 oz
- Feta cheese, crumbled10 oz
- Ricotta cheese15 oz
- Parmesan cheese, grated1/2 cup
- Eggs2 large
- Nutmeg1/4 tsp
- Butter4 tbsp
- All-purpose flour4 tbsp
- Milk3 cups
- Salt1 tsp
- Black pepper1/2 tsp
Steps
- 1
Cook lasagna noodles according to package directions. Drain and set aside.
- 2
Preheat oven to 375°F (190°C).
- 3
In a bowl, combine the squeezed spinach, feta, ricotta, Parmesan, eggs, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Mix well.
- 4
Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened. Season with 1/2 tsp salt and 1/4 tsp pepper.
- 5
Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.
- 6
Layer 3 lasagna noodles over the sauce. Spread half of the spinach-feta mixture over the noodles.
- 7
Spoon about one-third of the remaining béchamel sauce over the spinach mixture.
- 8
Repeat the layers: noodles, remaining spinach mixture, and another third of the béchamel sauce.
- 9
Top with the final layer of noodles and the remaining béchamel sauce. Sprinkle with extra Parmesan if desired.
- 10
Bake for 30-40 minutes, or until bubbly and golden brown on top.
- 11
Let stand for 10 minutes before serving.
