Greek Lasagna
(15 votes) Move your mouse over the stars then click to vote.
Loading ...recipe ingredients
1 1/4 cups part-skim ricotta cheese
9 oz. drained soft tofu
3 oz. crumbled feta cheese
3 pkgs (10 oz each) frozen chopped spinach, thawed
1/2 cup thinly sliced scallions
1 T. dried dill weed
1/2 tsp. salt
1/4 tsp nutmeg
1/4 tsp fresh ground black pepper
9 oz. lasagna noodles (9 noodles) cooked and drained
2 medium tomatoes, thinly sliced
recipe directions
Combine the ricotta, tofu, and feta until well blended, and set aside. In a large bowl, mix spinach, scallions, and seasonings. Stir in cheese mixture, blend well.
Spray a 9″ x 13″ baking pan with nonstick spray. Lay 3 lasagna noodles in bottom of pan. Top with half of the filling. Repeat layering, ending with a layer of noodles. Top with tomatoes. Cover pan and bake 30 minutes at 350*. Let stand 10 minutes before serving.
Optional: Spoon a little warm tomato sauce on plate before serving to add moistness and extra flavor.
Other Suggested Recipes:
- Vegetable Lasagna
- Tomato Garden Lasagna
- Buffalo Chicken Lasagna
- Sausage Lasagna
- Heavenly Seafood Lasagna
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 344 | 10 | 5 | 21 | 6 | 516 | 44 | 6 |
This is wonderful. I keep it in the freezer - I prefer it with a light tomato sauce. I give it a 9
This was good but not something I will dream about in my sleep. One warning this recipe makes a huge amount of pasta.
Fantastic!!!!!! It will be a regular on my menu. I made it with no cook lasagna, added chicken broth ,and followed the directions on the box .
This was the most disgusting dish I’ve ever tasted. We couldn’t even get the crows to eat it!
I love this recipe because it fills me up without using up too many WW points. To make it a little more interesting I season the spinach to my taste.