Greek Style Lasagna Recipe
9 pcs. of lasagna noodles
1 1/2 cups of tomato sauce (low sodium)
1 (10 oz.) pkg. of frozen spinach, thawed out, chopped & squeezed till dry
8 ozs. ground beef (lean)
1/2 cup of yellow onion, chopped
1 cup of ricotta cheese (part-skim)
1/4 cup of black olives (pitted ), sliced
1/4 cup of crumbled feta cheese
3 tbsps. of fresh mint, chopped & divided
Oven should be preheated to around 375′ F. Spray some vegetable spray onto a medium-sized dish for baking and set it aside. Lasagna noodles should be cooked as per instructions from its package but no salt should be added to the pot then drain it well.
Onto a medium-sized nonstick skillet, spray some vegetable spray then put it on medium flame Put the onions and beef on the skillet and cook for 5 mins. or until the beef has browned then place the beef & onions onto a plate that has been lined with paper towels for them to drain.
Into another medium-sized bowl, mix together crumbled feta, spinach, 2 tbsps. of mint and olives.
Evenly spread out half a cup of the tomato sauce on the prepared oven-proof dish and layer 3 lasagna noodles. Then, spread out some of the spinach mix onto the noodles.
Next, layer some of the beefy mixture & spoon about 1/4 cup of the tomato sauce on the beefy mix and continue arranging layers of noodles, the spinach mix, beefy mixture & the sauce.
Foil should cover the top and then the dish baked in the oven until the filling has been warmed through (around 30 mins.). Sprinkle on top the remainder of chopped mint and serve while still hot.
Makes 4 servings.