Greek Lasagna

A fresh and unique take on lasagna, using ingredients more typical of a Greek salad. A proven combination of flavors, poignant cheese and a meld of vegetables, layered with a beautiful, nutritious and still satisfying pasta.

A Vegetarian & Cooking! original.

-1 c flour, plus additional
-1/3 c (frozen) spinach
-1 egg
-1 onion
-1 clove garlic
-1 yellow bell pepper
-1 cucumber
-5 to 10 kalamata olives
-10 oz diced tomatoes
-4 oz crumbled feta cheese

Begin by making the pasta dough. Put all but 1/10 of the cup of flour into a medium-sized bowl, then cast in a dash of salt. The next step is to add the spinach, chopped as finely as possible. My strategy was to use frozen chopped spinach and shred it into the bowl using the small holes of the cheese grater block. Now add the egg and begin combining the ingredients with your hands. Break up the yolk and mix everything evenly.

When your dough ball is large enough and has picked up all the flour, knead it to test the consistency. If it is too sticky, add more flour and continue to knead. It helps to have a buddy give you more flour when you need it. Let the dough rest until you're ready to use it later.

Dice the onion, bell pepper, and olives. Peel and core the cucumber and dice it, too. In a medium frying pan, saute the onion and garlic with the pepper. After a few minutes, add the cucumber, olives, and diced tomatoes. Add salt to taste. Simmer the vegetables for 5-10 minutes, or until most of the tomato liquid has evaporated.

Heat the oven to 350 degrees, then lightly coat the bottom of an 8x8 glass baking dish with cooking spray. Take up the pasta dough again. Lay parchment paper on a clean, level surface and dust with flour. Divide the dough into four workable segments and roll each out on the floured surface, with a floured rolling pin. Each dough piece should yield a sheet of roughly 32 square inches of lasagna.

The lasagna assemblage has two repeating sequences of the following layers, in order: spinach lasagna noodle, cooked vegetable medley, feta cheese.

Bake the lasagna at 350 degrees for about 20 minutes, the veggies will be sizzling when it is ready.

This Greek lasagna was familiar for its ingredients, was delicious, hearty, and an excellent presentation. We had seconds, and thirds.


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