Serves a Crowd

Vegetarian Greek Lasagna

by:
June 16, 2010
4.7
3 Ratings
Vegetarian Greek Lasagna
  • Makes One, 13 1/2 x 8 1/2 3 2-inch glass baking pan
Author Notes

Tasted something like this at a party about 15 years ago, loved its unusual flavor profiles, and tried to re-create it at home! It has become a family favorite! - Gillybunny —Gillybunny

Test Kitchen Notes

This recipe is full of surprises. I was surprised by the complex broth released when you steam greens (I used a mix of spinach and red kale as that is what showed up in the CSA box) with cream and continue to simmer them with lemon juice, herbs, mushrooms (I caramelized them first) and feta and fresh mozzarella cheeses. And I was surprised by what a half cup of wine (I cut back to 4 ounces because the steamed greens and cheese broth were on the tangy side) will do to help thicken a Béchamel sauce! The result is an elegant lasagna with a good mouth feel that lets you know you’ve had a decent amount of protein in this veggie dish. - cheese1227 —The Editors

What You'll Need
Ingredients
  • Filling
  • 5 cups fresh spinach
  • 1/2 pint whipping cream
  • 2 pkgs. crumbled feta cheese
  • 3 balls fresh mozzarella, medium dice
  • 1 pkg. fresh mushrooms
  • Lemon Juice, garlic, fresh basil & parsley, salt and pepper, to taste
  • 12 lasagna noodles
  • Sauce
  • 2 teaspoons butter
  • 2 teaspoons flour
  • 1 cup whole milk
  • 1 cup white cooking wine
  • Nutmeg, salt and pepper to taste
  • Finely shredded Parmesean cheese (to sprinkle on top)
Directions
  1. Preheat oven to 375 degrees. For filling: steam spinach w/cream. Add feta, mozzarella, mushrooms and spices to spinach and simmer 5-10 minutes stirring occasionally. For sauce: heat butter in pot, add flour and stir until combined. Add milk and wine (up to 2 cups combined) and bring to a boil. Season mixture generously with nutmeg, salt and pepper. Layer 12 lasagna noodles, three layers of four noodles each, with two layers of filling, evenly spread. Top layer of noodles receives the sauce. Sprinkle extra nutmeg and toss a handful of Parmesean cheese on top. Bake for 20-30 minutes, or until evenly browned. Great re-heated!
Tags:
Contest Entries

See what other Food52ers are saying.

  • maryderby
    maryderby
  • ek
    ek
  • Glo Coat
    Glo Coat
  • Gillybunny
    Gillybunny

Popular on Food52

5 Reviews

ek
ek March 21, 2019
What an odd recipe! Since when is “pkg” a unit of measurement for cheese and mushrooms?
 
maryderby
maryderby August 17, 2011
Made this today and it was delicious!!!! RAVES! No changes except that I too caramelized the mushrooms.
 
Glo C.
Glo C. November 27, 2010
I tried this out and it was tasty! Besides my note on the quantity of flour & water for the beurre manie, I also wasn't happy with the way the cheeses were treated in this recipe. When you add them to the steamed spinach and cream, the feta melts and dissolves completely while the mozzarella melts and melds together into one big, gooey mass. Next time, I'll surely be keeping the cheeses separate from the spinach filling mixture and just add them on top of the filling mixture when assembling the lasagna.
 
Glo C.
Glo C. November 21, 2010
Just a note - I needed about 2 TABLEspoons each of flour and butter to thicken the bechamel properly.
 
Gillybunny
Gillybunny June 16, 2010
Note: I don't generally pre-cook my lasagna noodles for this recipe.