Ingredients
Scale
- 24 oz. of frozen chopped spinach
- 1 head of garlic - crushed
- 2 medium sweet onions - sliced
- About a tsp. fresh grated lemon zest
- About a 1/2 tsp. of grated nutmeg
- 15 oz. ricotta
- 2 cups of shredded mozzarella
- 8 oz. feta cheese - crumbled
- 1/2 cup of fresh grated Parmesan or Romano cheese
- 2 oz. can of anchovies - in olive oil
- 1/2 tsp. red pepper flakes
- 1/4 cup of white wine
- 2 tbs. butter
- Olive oil
- 1 lb. of lasagna noodles - prepared as directed
Instructions
- Preheat Oven 350 degrees F.
- Prepare the lasagna noodles as directed and set side while preparing the filling.
- Heat a large cast iron frying pan.
- Allow the frozen spinach to defrost. If you did not defrost the spinach, place the frozen spinach in a heated cast iron pan and let the water absorb as the spinach melts. Then add the onions, garlic, red pepper flakes and anchovies with the olive oil and toss. Allow the onions to become translucent and get a slight golden edge and the garlic is fragrant.
- The anchovies will almost melt into the onions and garlic.
- Add the spinach, grated lemon zest, grated nutmeg, white wine and butter and toss.
- Turn the heat on the frying pan off.
- Add the ricotta cheese, mozzarella cheese, feta cheese and grated Parmesan cheese or Romano cheese and toss.
- Butter a casserole dish.
- Layer the bottom with the lasagna noodles to fit the pan and top with the spinach and ricotta cheese.
- Repeat the layering until the noodles and filling are used.
- Finish the top layer with noodles and top with mozzarella cheese a drizzle of olive oil and a dash of nutmeg.
- Place the lasagna in the oven for 30 – 35 minutes.
- Allow the lasagna to rest about 10 – 12 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Mediterranean
