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+ servings

Spinach Feta lasagne

Layers of tender lasagna noodles, a rich and creamy white béchamel sauce, and a savory mixture of spinach and cheese combine to create this mouthwatering white lasagna. This vegetarian dish is perfect for a cozy dinner at home.
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 35 minutes
resting 10 minutes
Course Main Course
Cuisine Italian, Scandinavian
Servings 6
Calories 598 kcal

Ingredients
  

Veggie mix

  • 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

And

  • ½ pound no-boil lasagna noodles
  • 150 g feta cheese (5 ounces)

Instructions
 

  • 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.

Assemblying

  • 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.

Notes

The recipe should work just fine with regular lasagna noodles also, but add 10 minutes of baking time with foil if using regular ones.  

Nutrition

Serving: 1servingCalories: 598kcalCarbohydrates: 44gProtein: 35gFat: 29.8gSaturated Fat: 15.3gFiber: 5.3gSugar: 1.1gCalcium: 1000mgIron: 104mg
Keyword vegetarian
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