Ingredients

For the Filling

  • 300 g lasagna sheets
  • 1/3 cup olive oil
  • 4 leeks, sliced
  • 4 spring onions, chopped
  • 1 onion, finely chopped
  • 1 kg spinach, washed and roughly chopped
  • 400 g feta cheese, crumbled
  • 2 ripe fresh tomatoes, grated
  • 1 liter milk
  • 10 sun-dried tomatoes, finely chopped
  • 1/2 bunch dill, finely chopped
  • Salt and freshly ground black pepper

For Assembly

  • Extra olive oil for greasing and drizzling
  • 1 cup reserved crumbled feta
  • 2 fresh tomatoes, grated (for the top layer)

Instructions

Prepare the Filling

  1. Sauté the Vegetables:
    Heat the olive oil in a wide, shallow pan over medium heat. Add the onion, spring onions, and leeks. Sauté for 5-6 minutes until translucent.
  2. Cook the Spinach:
    Add the spinach to the pan and cook for 2-3 minutes until wilted.
  3. Add Milk and Seasonings:
    Pour in the milk and let the mixture simmer for 8-10 minutes.
  4. Incorporate Sun-Dried Tomatoes and Feta:
    Stir in the sun-dried tomatoes and 3/4 of the feta cheese. Season with plenty of freshly ground black pepper, salt to taste, and the chopped dill. Remove from heat and set aside.

Assemble the Lasagna

  1. Prepare the Dish:
    Grease a rectangular ovenproof baking dish with olive oil.
  2. Layer the Lasagna:
    • Place a layer of lasagna sheets at the bottom.
    • Spread 1/3 of the spinach mixture over the sheets.
    • Repeat the process for two more layers, ending with a layer of spinach mixture.
  3. Top the Dish:
    • Spread the grated fresh tomatoes evenly over the top.
    • Sprinkle the reserved feta cheese over the tomatoes.
    • Drizzle with a small amount of olive oil.

Bake the Lasagna

  1. Cook:
    Preheat the oven to 180°C (356°F). Bake the lasagna for 40 minutes until golden brown and a crust forms on top.
  2. Rest:
    Allow the lasagna to cool for 10 minutes before slicing into portions.

Serve

Serve warm with a side salad and enjoy the rich Mediterranean flavors of this hearty dish.


Tips

  • You can substitute the milk with a plant-based alternative for a lighter, dairy-free version.
  • For an extra crispy top, sprinkle breadcrumbs mixed with olive oil over the grated tomatoes before baking.
  • This lasagna pairs perfectly with a chilled glass of white wine or a light rosé.

Enjoy!

Source: Argiro Barbarigou