Finishing up the month with a Spinach Pie Lasagna

April is nearly a wrap.  So many good things to celebrate during the month of April starting with Easter and followed by birthdays.  And then such sadness to remember during this month on the anniversary of our loss of Kirsten.

A plethora of emotions roiling around inside of me and such a sense of helplessness as I am faced with the fact that I cannot fix what is broken for those I love the most.  Perhaps it is God's way of telling me to let go and place my trust in Him.  A hard lesson for me to learn.

I made this Spinach Pie Lasagna early in the month when observing our Lenten abstinence and fasting. It was the perfect meatless dinner.   I don't know how helpful it was for my Lenten observance since it was certainly not a sacrifice to enjoy this for dinner.

As this month ends, I am preparing to celebrate our Anniversary and Frank's birthday before we leave on vacation.  I will be sharing those plans with you in a couple of days.  Until we next meet.......

Pasta, Vegetarian, Entrees, Spinach, Cheese, Lasagna, Spinach Pie

Entrees, Pasta

Greek Fusion

Yield: 6 servings

Author: Wendy Klik

Spinach Pie Lasagna

All the flavors you love in Spinach Pie layered between lasagna noodles for a wonderful, comforting, vegetarian meal.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 9 sheets no cook lasagna
• 1 T. olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• handful fresh parsley, chopped
• 3-4 sprigs dill, chopped
• 1 (12 oz) pkg frozen spinach, thawed and squeezed dry
• 2 eggs
• 1/2 c. ricotta cheese
• 6 oz. feta crumbles
• salt and pepper, to taste
• 1 qt. Marinara
• 1 c. shredded Mozzarella cheese

Instructions

1. In large skillet, warm olive oil over med high heat. Add the onions and cook until fragrant and translucent, about 3 minutes. Stir in garlic and cook for 30 seconds. Off heat add spinach, parsley and dill. Season with salt and pepper. Set aside
2. Whisk together the eggs, ricotta, and feta cheese. Stir the Spinach mixture into the egg mixture.
3. Place 1/4 of the marinara sauce in the bottom of an 8x12" baking pan. Lay 3 of the noodles on top of the sauce, overlapping if necessary. Add half of the spinach mixture, followed by another 1/3 of the remaining marinara. Add a second layer of noodles, spinach and another 1/3 marinara. Lay the last 3 noodles on top. Cover with the remaining marinara sauce and sprinkle with the Mozzarella cheese.
4. Cover with foil and bake in a preheated 350* oven for half an hour. Uncover and continue to bake until mozzarella is golden brown.

Notes

Adapted from a recipe found in Delish

Nutrition Facts

Calories

423.74

Fat (grams)

18.07

Sat. Fat (grams)

8.93

Carbs (grams)

45.75

Fiber (grams)

5.34

Net carbs

40.41

Sugar (grams)

7.86

Protein (grams)

21.69

Sodium (milligrams)

1297.05

Cholesterol (grams)

105

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