Greek Spinach & Feta Lasagna

Posted at: 03/22/2013 12:09 PM
Updated at: 03/22/2013 1:11 PM
By: Andrew Murphy

Greek Spinach & Feta Lasagna


1 (15 ounce) container fat-free Ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

2 cups shredded fat free mozzarella

4 ounces crumbled reduced fat feta cheese

8 kalamata olives chopped and pitted

1 egg lightly beaten

1 teaspoon oregano

1 (24 ounce) jar fat free tomato-basil marinara sauce

9 oven ready no-boil lasagna noodles

1. Preheat oven to 375 degrees Spray 9X13in baking dish with nonstick-spray

2. Combine ricotta cheese, spinach, mozzarella cheese feta, olives egg and oregano in large bowl, mix well

3. Spread one-fourht of tomato sauce over bottom of baking dish. Top with 3 lasagna noodles. Spread half of ricotta mixture over noodles. Spread with more sauce. Repeat layering with noodles, sauce and mixture. Top with remaining noodles, sauce and mozzarella cheese. 

4. Cover and bake 30 minutes. Uncover and bake an additional 10-15 minutes until cheese melts through and lasagna is bubbling.