John Myers
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Spinach Lasagna with Feta
The perfect spinach lasagna with feta recipe with a picture and simple step-by-step instructions.
- 4 Onions, diced
- Oil for frying
- 3 Toes Garlic
- 2 packet Spinach leaves, frozen á 450g
- 3 Can Mushrooms, sliced
- 200 g Creme fraiche Cheese
- Nutmeg, freshly grated
- Pepper
- Salt
- Lasagne sheets
- 400 g Feta [from cow and sheep milk]
Onions & Knofi
- Roughly dice the onions and fry in a little oil until translucent. In the meantime, finely chop the garlic and add to the onions.
Spinach mix
- Add the spinach (thawed if possible) to the onions. Also add the drained mushrooms to the pan and mix the creme fraiche and everything together well.
Spice up
- Season the spinach mix well with nutmeg, pepper and salt. Remember that the feta is also very salty, which is why the mix should not be optimally salted.
Preheat oven
- Preheat the oven to approx. 180 ° C top and bottom heat.
Fill the baking dish
- Line the bottom of the large baking dish with sheets of lasagne (break the sheets if necessary) and spread a thin layer of spinach mix on top. Now crumble a little feta between your fingers and spread it on the spinach layer. A pack of feta is planned for the intermediate layers. Repeat this (lasagne plates, spinach, feta) until the spinach mix is used up. Generously crumble the remaining feta on the top layer.
Bake lasagna
- Place the casserole dish in the upper third of the oven and bake for about 25 minutes until the feta is golden brown. Use a knife or something similar to check whether the lasagne sheets are already soft. Enjoy your meal!
Variations and Notes
- Of course, fresh mushrooms can also be used. The can version, however, saves time and, above all, money.
- A pack of spinach leaves can also be exchanged for a pack of creamed spinach, so that the creme fraich can be dispensed with.
- Feta made from sheep’s cheese has a more intense taste and gives the dish its special note.
- If you are preparing the lasagna for guests who are hungry, it is advisable to make as many thin layers as possible, as pasta is known to be very filling.
- If the cheese is already getting dangerously dark, but the lasagna plates are not yet soft, you can prevent further browning by placing baking paper or aluminum foil loosely on the lasagna.
- Spinach dishes should generally not be reheated for health reasons … but the lasagna also tastes great cold.
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