greek lazy lasagna

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped onion
• 3 cloves garlic, chopped
• 2 (6 ounce) boneless, skinless chicken breasts, thinly sliced
• 1 (10 ounce) bag chopped fresh spinach
• 1 (8 ounce) can sliced black olives
• 1 1/2 tablespoons fresh lemon juice
• 2 cups crumbled feta cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• fill a large pot with lightly salted water, and bring to a rolling boil over high heat. once the water is boiling, stir in the malfada pasta, and return to a boil. cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. drain well, and return pasta to the pot.
• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• combine olive oil, onion, and garlic in a large skillet. cook and stir over medium heat until soft, about 3 minutes. add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. mix in the spinach, black olives, and lemon juice. cook until heated through, an additional 1 to 2 minutes. stir the chicken mixture into the pasta, add the feta cheese, and mix well. spoon into the prepared baking dish, and cover with aluminum foil.
• bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.