Greek Lazy Lasagna

1. 1

   Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the malfada pasta, and return to a boil. Cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well, and return pasta to the pot.

2. 2

   Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

3. 3

   Combine olive oil, onion, and garlic in a large skillet. Cook and stir over medium heat until soft, about 3 minutes. Add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. Mix in the spinach, black olives, and lemon juice. Cook until heated through, an additional 1 to 2 minutes. Stir the chicken mixture into the pasta, add the feta cheese, and mix well. Spoon into the prepared baking dish, and cover with aluminum foil.

4. 4

   Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.