Greek Lasagna

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
344 10 5 21 6 516 44 6

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.


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Posts By 3FC
  • Lynne MacDougall

    This is wonderful. I keep it in the freezer – I prefer it with a light tomato sauce. I give it a 9

  • Jen C

    This was good but not something I will dream about in my sleep. One warning this recipe makes a huge amount of pasta.

  • Flo

    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 .

  • Jean

    This was the most disgusting dish I’ve ever tasted. We couldn’t even get the crows to eat it!

  • Stephanie K

    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.