Spanakopita Lasagna
Preheat oven to 350°F and add a thin layer of olive oil to a 9x9 inch glass pyrex, or larger if that’s what you prefer. I used a 12x14 I believe.
Blanch your spinach in hot water for only about a minute or so till it wilts. Drain the spinach and place in a towel. Roll up the towel and drain any access water from the spinach. Place the spinach in a bowl. Allow to cool. (I used the same boiling water I used for the spinach to boil the lasagna noddles after the spinach.)
In the bowl with the spinach add the feta, goat cheese, garlic, oregano, dill, pepper and eggs. Toss until completely blended.
9x9: Cover the bottom of your pan with lasagna sheets, add 1/3 of the spinach and cheese mixture, top with more lasagna pasta, spinach mixture, lasagna again and end with noddles.
12x14: Cover the bottom of your pan with lasagna sheets, add half of the spinach and cheese mixture, top with more lasagna pasta, add the rest of the spinach and end in the final noodles.
Top with a layer of chunky pasta sauce and lastly sprinkle the top with the mozzarella or provolone cheese. Bake in the 350°F oven for about 45 minutes.
When ready remove the lasagna and let it rest for 20 minutes before serving.
Ingredients
1lb uncooked fresh lasagna sheets, or 1lbs cooked dry sheets
6 cups baby spinach
16oz crumbled feta cheese
16oz goat cheese
6 cloves of garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons fresh chopped dill or 1 tablespoon dried dill
1 teaspoon coarse black pepper
4 eggs beaten
12oz grated mozzarella or provolone cheese
1 cup chunky pasta sauce, of your choice
