Spanakopita Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 2 medium onions, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1 (15 ounce) container part-skim ricotta cheese
• 3/4 cup skim milk
• 1 (4 ounce) package feta cheese, crumbled
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried dill
• 9 no-boil lasagna noodles
• 8 ounces shredded part-skim mozzarella cheese
• 4 plum tomatoes, sliced

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 9x13-inch baking dish with cooking spray.
• 3 saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
• 4 meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
• 5 when onions are ready, add them to this mixture.
• 6 spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
• 7 spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
• 8 top with three more noodles.
• 9 spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
• 10 top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
• 11 cover with foil and bake for 30 minutes.
• 12 remove foil and bake an additional 15 minutes.
• 13 let stand for ten minutes before cutting.