Nabeel's® Spinach Lasagne
This vegetarian version is low in saturated fat and a perfect dish for LENT.
3 lb. spinach
3 bunches green onions chopped
2 large onions chopped
¼ cup extra virgin olive oil
1 lb Feta
4 pasta sheets
4 cups tomato sauce
4 oz. dry basil
4 oz. oregano
2 cups of dill
1 cup Ricotta cheese
12 slices of Provolone cheese
Cook and drain spinach real well and set aside.
In a large pot sauté chopped green onions,
chopped large onions with olive oil until translucent set aside
In a large bowl combine drained spinach
green onions and large onions, Feta and dill
and mix very thoroughly. In a bowl
mix tomato sauce, basil, oregano and olive oil and set aside.
Mix the Ricotta cheese with 2 eggs.
In a deep cooking pan layer bottom generously with
the mixed tomato sauce. Add 1 sheet of pasta, add one
layer of spinach mix over pasta sheet.
Add one pasta sheet over spinach. Add Ricotta cheese
over the pasta sheet. Add pasta sheet over Ricotta cheese.
Add another layer of the spinach mix and cover
with Provolone cheese and spread the tomato sauce over it.
Cook 35-45 minutes at 350F.
After cooking cut the Lasagne in 10 to 12 square serving pieces
and drizzle grated Parmesan cheese over it before serving.