Spinach and Feta Lasagna

This spinach and feta lasagna features layers of wilted spinach, tangy feta, and fresh tomatoes, all baked to perfection under a creamy tomato sauce and a golden Parmesan crust. A comforting vegetarian dish perfect for weeknight dinners or entertaining guests.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

Vegetable Base

200 g spinach (fresh or frozen; use fresh for texture, frozen is fine if well-drained) Drain spinach well to prevent sogginess.
1 medium onion, finely chopped
2 cloves garlic, pressed or finely minced

Cheese and Sauce

250 g feta cheese, crumbled Full-fat for best flavor; reduced-fat works but is less creamy.
300 ml tomato sauce (passata or jarred marinara)
200 ml cream (single/double cream or a lighter alternative) For a lighter version, replace half the cream with milk or use crème fraîche.
50 g grated Parmesan (or Pecorino Romano)

Layers

200 g tomatoes, diced (use ripe tomatoes or canned diced tomatoes drained) If watery, briefly drain or pat them dry.
9 sheets lasagna sheets (no-boil or pre-cooked according to package instructions) Use no-boil sheets for convenience.

Seasoning

1 tbsp olive oil
to taste Salt and black pepper
1 tsp dried oregano

Method

Preparation

Preheat the oven to 180°C (356°F).
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes.
Add the pressed garlic and cook for 30–60 seconds until fragrant.
Add the spinach. If using fresh, cook until it wilts. If using frozen, add thawed spinach and stir until heated through and most liquid has evaporated. Season with salt, pepper, and oregano. Remove from heat.

Building the Lasagna

Lightly spread some tomato sauce over the base of an ovenproof dish.
Place a layer of lasagna sheets over the sauce.
Spoon about one-third of the spinach mixture over the sheets. Scatter roughly one-third of the diced tomatoes and one-third of the crumbled feta over the spinach. Drizzle a little tomato sauce and a few tablespoons of cream over this layer.
Repeat the layering two more times, until all ingredients are used. Finish with a top layer of lasagna sheets, cover with remaining tomato sauce, and pour any leftover cream over the top. Sprinkle the grated Parmesan evenly across the surface.

Baking

Bake in the preheated oven for about 30 minutes, or until the top is golden and the edges are bubbling.
Let the lasagna rest for 8–10 minutes before cutting.

Notes

For a lighter version, combine spinach with reduced-fat cream and use gluten-free lasagna sheets for a GF variant. This dish is easy to assemble ahead of time and can be refrigerated for up to 24 hours before baking.