Indulge in a savory and nutritious vegetarian meal with this spinach feta lasagna recipe! This dish is perfect for any occasion and has a delicious blend of spinach, feta cheese, tofu, and bechamel sauce. Easy to make and bursting with flavor, this recipe is sure to become a family favorite in no time.
This is not a typical Scandinavian recipe. It is something from my head since we grow lots of spinach in the Summer, and this is a nice and tasty way to use all the spinach. A perfect recipe to use even for frozen spinach.
Why you will love this recipe
- Healthy: Spinach is packed with vitamins and minerals, while tofu is an excellent source of protein and contains no cholesterol. Additionally, using tofu in place of meat in the lasagna makes it a healthier option.
- Yummy: The combination of spinach, feta cheese, and tofu creates a unique and delicious flavor profile in the lasagna. The bechamel sauce, made with butter, flour, and milk, adds a creamy texture and richness to the dish.
- Easy: Lasagna can be a time-consuming dish to prepare, but this recipe is relatively easy to make. The use of a bechamel sauce instead of a traditional tomato-based sauce also adds to the simplicity of the recipe.
- Versatile: This recipe can be easily adapted to suit individual tastes and dietary needs. For example, it can be made with gluten-free lasagna noodles or dairy-free alternatives to the bechamel sauce.
Inspiration for this dish is from the dish spanakopita. It is a Greek dish that consists of spinach and feta cheese baked in phyllo pastry. It's a popular appetizer or snack in Greek cuisine and can be enjoyed hot or cold.
The version of eating this dish as a lasagna is quite popular, especially here in Finland and Sweden. It is baked with a white bechamel type of sauce.
Since I eat lots of vegetarian dishes this is a favorite of mine. I added some tofu to give extra protein to this dish. Adding some feta on top of the lasagna makes it taste especially delicious since it
Ingredients and replacements
- Lasagna noodles
- Milk, I used oat milk, since I had it at home, but tastiest is to use whole milk.
- Spinach. Instead of fresh you can use frozen aswell.
- Butter, or margarine
- Thyme, or herb mix
- Dried jalapeno-to give some heat
- White pepper-or black pepper. Even green pepper is great for this dish
I love making this dish as a plant-based version as well. I use oat or soy milk for the bechamel sauce that is made in margarine or oil. Feta cheese can be found as a vegan alternative that is also very tasty. In Scandinavia, we have a product called Greek white by Violife.
To make a bit healthier version with more fiber, use whole grain lasagna noodles instead of regular ones.
- Rinse the fresh spinach and boil it for one minute. Then drain the water and set aside. ( Thaw if using frozen).
- Chop with scissors or a knife if your spinach leaves are very large.
- Chop the onion. Onion can be replaced with leek or even red onion. Press in the peeled garlic cloves, and add the spices.
- Fry the onions in a skillet on medium heat until translucent. (use some butter or oil for frying)
- Add in crumbled feta cheese, crumbled tofu, and spinach. Stir to mix.
- In a saucepan over medium heat, melt the butter. Add the flour and constantly whisk until the mixture is smooth.
- Gradually pour in the milk, constantly mixing to prevent lumps from forming. Cook until the sauce has thickened. Stir in the nutmeg and white pepper.
- Spread a thin layer of the white sauce on the bottom. Arrange a layer of lasagna noodles on top of the sauce, then spread half of the veggie mix over the noodles. Add 1 cup of white sauce on top.
- Make another layer with lasagna noodles. Add the rest of the veggie mix on top, and add 1 cup of white sauce.
- Top with a final layer of noodles and cover with the remaining white sauce. Sprinkle crumbled feta cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 15 minutes until the cheese is golden brown and the lasagna is bubbling. Let cool for 10 minutes before serving.
Instead of tofu you can use ricotta cheese. Mushrooms can add a nice touch to your lasagna. Green pesto is something that goes also well in this lasagna if you want to try some new flavor profile.
Store leftovers in the fridge for up to three days. You can freeze the dish if you used fresh spinach, but the consistency suffers a bit and becomes somewhat watery in my opinion. Store no more than 3 months in the freezer.
Growing your own spinach
Spinach can be grown on open ground or even on a balcony in a smaller pot.
- Choose a sunny or semi-shady spot for the spinach.
- Sow the seeds as early as possible in the spring. The suitable sowing depth is 1–2 cm, and the row spacing 30–40 cm. The seeds will germinate within a couple of weeks.
- Keep weeds under control
- Spinach likes to have a bit moist soil.
- Spinach does not tolerate heavy fertilization.
- Harvest before flowering when the leaves are of suitable size. After flowering, the quality of the leaves deteriorates.
Other spinach recipes
Spinach is a beloved ingredient in Scandinavia. We also love to make spinach pancakes and spinach soup. These are especially Finnish favorites. Spinach is also consumed in pastries, salads, pasta, smoothies, and pies.
You might like these recipes
Spinach Feta lasagne
- 11 ounces fresh or frozen spinach. (300g)
- 1 yellow onion or ½ leek
- 5 garlic cloves
- 150 grams feta cheese, 5 ounces
- 400 g firm tofu (14 ounces) a bit less than 1 pound.
- 1 teaspoon dried jalapeno (or black pepper)
- 1 teaspoon dried thyme (or herb mix)
For white sauce
- ½ stick butter ( 4 tbsp)
- ½ cup all purpose flour
- 4⅓ cups whole milk
- ½ teaspoon nutmeg (grated)
- 1 teaspoon white pepper
- ½ pound no-boil lasagna noodles
- 150 g feta cheese (5 ounces)
- Preheat the oven to 375°F (190°C).
Make the veggie mix
- Rinse the fresh spinach and boil it for one minute. Then drain the water and set aside. ( Thaw if using frozen). Chop with scissors or a knife if your spinach leaves are very large.
- Chop the onion or leek. In a skillet over medium heat, fry the onion and pressed garlic in 2 teaspoon butter. Add in the spices. Cook until the onion is translucent. Add in crumbled tofu. Add the spinach, mix and remove from heat. Stir in the crumbled feta cheese. Set aside.
Make white sauce
- In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly until the mixture is smooth. Gradually pour in the milk, mixing constantly to prevent lumps from forming. Cook until the sauce has thickened. Stir in the nutmeg and white pepper.
- In a 9x13 inch (22x33 cm) baking dish, spread a thin layer of the white sauce on the bottom. Arrange a layer of lasagna noodles on top of the sauce, then spread half of the veggie mix over the noodles. Add 1 cup of white sauce on top. Make another layer with lasagna noodles. Add on top rest of the veggie mix, and add 1 cup of white sauce on top. Top with a final layer of noodles and cover with the remaining white sauce. Sprinkle the crumbled feta cheese over the top.
- Bake the lasagna: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for additional 15 minutes, or until the cheese is golden brown and the lasagna is bubbling. Let cool for 10 minutes before serving.