Mediterranean Lasagna
Mediterranean Lasagna
Mediterranean lasagna
Equipment
- Large pot
- Large skillet
- 9x13 Baking dish
- Aluminum foil
- Mixing bowl
- Wooden spoon
- Sharp knife
- Cutting board
- Oven
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups fresh spinach
- 1 can 15 oz diced tomatoes
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup Kalamata olives pitted and chopped
- 1/2 cup sun-dried tomatoes chopped
- 1/2 cup feta cheese crumbled
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion becomes translucent.
- Add the spinach to the skillet and cook until wilted. Stir in the diced tomatoes, chickpeas, olives, and sun-dried tomatoes. Season with oregano, basil, salt, and pepper. Simmer for about 10 minutes.
- In a separate bowl, mix the ricotta cheese with half of the shredded mozzarella.
- To assemble the lasagna, spread a thin layer of the tomato and spinach mixture on the bottom of a baking dish. Place a layer of lasagna noodles on top, followed by a layer of the ricotta and mozzarella mixture. Repeat these layers until all ingredients are used, ending with a layer of the tomato and spinach mixture on top.
- Sprinkle the remaining shredded mozzarella and the crumbled feta cheese over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Garnish with fresh basil before serving.