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Serves 12

Spinach filling:

2 pounds spinach, washed and trimmed

2 teaspoons olive oil

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1 small onion, peeled and diced

1 clove garlic, peeled and minced

1 cup low-fat ricotta cheese

½ cup crumbled feta cheese

½ cup freshly grated Parmesan cheese

1 egg

1 teaspoon dried oregano, crushed

¼ teaspoon freshly ground black pepper

Tomato sauce:

2 teaspoons olive oil

1 small onion, peeled and finely diced

1 clove garlic, peeled and minced

2 cups tomato sauce

1 tablespoon tomato paste

¼ cup dry white wine

½ teaspoon dried oregano, crushed

Noodles and topping:

1 teaspoon olive oil

16 spinach lasagna noodles

½ cup crumbled feta cheese

½ cup freshly grated Parmesan cheese

2 tablespoons finely chopped parsley

1. To prepare the filling: Bring a large pot of water to the boil, add the spinach and cook for three minutes. Drain, rinse with cold water to stop the cooking, and drain again. Press excess liquid out of the spinach and spread out on paper towels.

2. Heat the olive oil in a pan over medium heat, add the onion and garlic and saute for five minutes.

3. Place the spinach and the onion mixture in a food processor and purée. Add the ricotta, feta, Parmesan, egg, oregano and pepper; process until smooth, transfer to a bowl and set aside.

4. To prepare the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic; saute for five minutes. Add the tomato sauce, tomato paste, wine and oregano; bring to a boil, reduce the heat and simmer for 20 minutes. Set aside.

5. To prepare the noodles: Bring a large pan of water to the boil with the teaspoon of olive oil. Add the lasagna noodles and cook according to package directions. Drain and rinse briefly with cold water; separate the noodles.

6. To assemble the lasagna: Spread a thin coat of the sauce over the bottom of a 9-by-13-inch baking dish. Top with a layer of the noodles running the length of the dish. Spread with half of the spinach mixture and a third of the sauce. Cover with a second layer of the noodles running across the dish, the remaining spinach filling, and another layer of the sauce. Top with the remainder of the noodles and spread with the remaining sauce. Sprinkle with the feta, Parmesan and parsley.

7. Bake in a preheated 350-degree oven for 40 minutes. Let the lasagna rest for 10 minutes before cutting.

Data per serving Calories 298 Protein 16g Fat 10g Carbohydrates 36g Sodium 619mg Saturated fat 5g Monounsaturated fat 3g Polyunsaturated fat 1g Cholesterol 41mg

From The Seattle Times Archives, 1993

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