Greek lasagna

Finished baking

Servings 12
Cuisines:
  • Prep Time : 60 min
  • Cook Time : 60 min
  • Ready Time : 2 hour, 0 min

This dish has many of my favorite things – the tomato sauce and noodles of a traditional lasagna, spinach found in many vegetarian lasagnas, and eggplant found in Greek dishes like moussaka.

Ingredients Directions
  • 1 pound lasagna noodles
  • 2 large eggplant

Spinach cheese filling

  • 2 pounds frozen spinach thawed
  • 4 cups ricotta cheese
  • 1 pound shredded mozzarella cheese
  • 1 pound shredded parmesan cheese
  • 1/2 teaspoon nutmeg
  • 2 eggs

Sauce

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 2 tablespoons minced garlic
  • 28 fluid ounce diced tomatoes (2 cans)
  • 1 can tomato paste
  • 2 cups diced zucchini
  • 1/2 cup white wine optional
  • 4 cups vegetarian ground beef optional

Sauce spices

  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

Boil pasta

Boil the pasta as directed, leaving it on the al-dente side, to avoid sticking. Once done, rinse with cold water, again, to prevent it sticking to itself.

Grilling eggplant

Slice the eggplant into 1/2 inch thick slices. Macerate the eggplant by sprinkling with salt and let sit for about 10 minutes. This will cause water to come out of the eggplant. Blot dry with a paper towel, then flip over and repeat with the other side. Heat up your grill (or if you don’t have one, you could try the broiler in the oven). Brush each eggplant slice with olive oil, grill over medium-high heat 3-5 minutes, then brush the top side and flip, again for about 3-5 minutes. You know when the eggplant is done when it cuts like butter. Set aside for later.

Making the sauce

In a large saucepan on medium-high heat, sauté the onions and garlic for 5-10 minutes, until translucent and soft. Add the zucchini and sauté another 5 minutes. Add the diced tomatoes, spices, tomato paste, vegetarian ground beef and wine (if using). Reduce heat to medium-low and simmer for about 20 minutes. Set aside.

Preparing the spinach cheese filling

Making sure the spinach is fully thawed, squeeze out excess water. Mix together all of the ricotta, half of the mozzarella, half of the parmesan, spinach and nutmeg. Whisk the 2 eggs, then combine with the spinach and cheese. Set aside.

Assembly

Lightly coat 2 13×9 inch baking dishes with olive oil. Lay out 3 lasagna noodles in each dish, then top with 1/3 of the sauce. Next add a layer of eggplant, and then 1/2 of the spinach cheese mixture. Repeat.

Add a final layer of 3 noodles on top, followed by the remaining sauce. Then sprinkle the remaining cheese on top.

Baking

Note that you can prepare the lasagna up to 3 days ahead of time and refrigerate before baking.

Preheat oven to 400°F. Cover baking dishes with aluminum foil. Bake for about 40 minutes. Remove foil and bake for about another 10 minutes to melt cheese. Let sit for 10 minutes to set up. Cut each pan into 12-15 pieces and serve.

Posted December 9, 2016 by robfelty