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.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Cook the lasagna noodles according to the package instructions. Drain and spread on a baking sheet in a single layer to prevent sticking.

Step 3

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.

Step 4

Add the spinach to the skillet and cook until wilted, stirring frequently, about 3-4 minutes. Remove from heat and cool slightly.

Step 5

In a large mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, eggs, dill, salt, and pepper. Mix until well combined.

Step 6

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden.

Step 7

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.

Step 8

Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles.

Step 9

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.

Step 10

Repeat the layers (noodles, spinach filling, mozzarella, and béchamel) two more times, finishing with a final layer of béchamel and mozzarella cheese on top.

Step 11

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.

Step 12

Let the lasagna rest for 10-15 minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(3151.8g)

Amount per serving	% Daily Value*
Calories	6310.7

Total Fat 297.8g	0%
Saturated Fat 160.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1275.2mg	0%
Sodium 10076.0mg	0%
Total Carbohydrate 633.0g	0%
Dietary Fiber 38.9g	0%
Total Sugars 72.7g
Protein 303.8g	0%

Vitamin D 404.1IU	0%
Calcium 6762.8mg	0%
Iron 45.7mg	0%
Potassium 3250.9mg	0%

*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.

Source of Calories

Fat: 41.7%

Protein: 18.9%

Carbs: 39.4%