Greek Salad Lasagna Recipe

Name: Greek Salad Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-oz. each) yellow bell peppers; 2 (6-oz. each red bell peppers; 1 tablespoon olive oil; 1 pound chopped frozen spinach, thawed; 2 cups cups (about 10 oz.) chopped pitted olives; 3 tablespoons chopped fresh oregano; 1 1/2 teaspoons kosher salt; 1/2 teaspoon crushed red pepper; 16 uncooked lasagna noodles; 3 1/2 cups marinara sauce (from 1 [32-oz.] jar); 10 ounces feta cheese, crumbled (about 2 1/2 cups); 10 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 2 1/2 cups); 1 1/2 cups ricotta cheese; 1/3 cup red wine vinegar; 2 tablespoons chopped fresh oregano; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons honey; 3/4 teaspoon kosher salt; 3/4 teaspoon black pepper; 1/4 cup cup plus 2 Tbsp. extra-virgin olive oil; 2 romaine lettuce hearts, chopped (about 6 cups); 1 1/2 cups thinly sliced English cucumber (from 1 [5-oz.] cucumber); 1 1/2 cups (about 6 oz.) halved grape tomatoes; 2 ounces feta cheese, crumbled (about 1/2 cup)

Servings: persons

2 (6-oz. each) yellow bell peppers
2 (6-oz. each red bell peppers
1 tablespoon olive oil
1 pound chopped frozen spinach, thawed
2 cups cups (about 10 oz.) chopped pitted olives
3 tablespoons chopped fresh oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
16 uncooked lasagna noodles
3 1/2 cups marinara sauce (from 1 [32-oz.] jar)
10 ounces feta cheese, crumbled (about 2 1/2 cups)
10 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 2 1/2 cups)
1 1/2 cups ricotta cheese
1/3 cup red wine vinegar
2 tablespoons chopped fresh oregano
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 cup cup plus 2 Tbsp. extra-virgin olive oil
2 romaine lettuce hearts, chopped (about 6 cups)
1 1/2 cups thinly sliced English cucumber (from 1 [5-oz.] cucumber)
1 1/2 cups (about 6 oz.) halved grape tomatoes
2 ounces feta cheese, crumbled (about 1/2 cup)

1
Prepare the Lasagna: Preheat oven to high broil with rack 8 inches from heat source. Coat bell peppers evenly in oil. Place on a baking sheet, and broil in preheated oven until charred, 12 to 15 minutes, turning occasionally. Transfer to a heatproof bowl. Cover tightly with plastic wrap, and let cool 15 minutes. Remove and discard skins and seeds. Cut bell pepper flesh into 1/2-inch-thick strips. Reduce oven temperature to 400u00b0F.
2
Wring thawed spinach over a sink to remove excess moisture. Place spinach in a bowl, and add bell pepper strips and olives. Stir gently to combine. Stir together oregano, salt, and crushed red pepper in a separate small bowl. Set bowls aside until ready to use.
3
Bring a large pot of water to a rolling boil over high. Add noodles; cook 5 minutes (noodles will not be fully cooked). Drain; rinse under cold water until cool. Drain.
4
Spread 1/2 cup of the marinara sauce in bottom of a 9- x 13-inch baking dish. Top with 4 noodles. Layer with one-third of the spinach mixture. Sprinkle with 1/2 cup each of the feta, mozzarella, and ricotta. Sprinkle with one-third of the oregano mixture.
5
Spread with 1 cup of the marinara sauce, and top with 4 noodles. Layer with one-third of the spinach mixture. Sprinkle with 1/2 cup each of the feta, mozzarella, and ricotta. Sprinkle with one-third of the oregano mixture.
6
To make the next group of layers, repeat Step 5.
7
Top with remaining 4 noodles. Spread noodles with remaining 1 cup sauce; sprinkle with remaining 1 cup each feta and mozzarella.
8
Cover with aluminum foil; bake in preheated oven 40 minutes. Uncover; bake until lightly browned, 15 to 20 minutes. Let cool 10 minutes.
9
When ready to serve, prepare the Salad: Whisk together vinegar, oregano, mustard, honey, salt, and pepper in a bowl. Slowly whisk in oil. Toss together lettuce, cucumber, tomatoes, and vinegar dressing in a large bowl. Arrange Salad on top of Lasagna. Sprinkle Salad with feta.

2503

kcal

Calories

Fat

336

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 (6-oz. each) yellow bell peppers, 2 (6-oz. each red bell peppers, 1 tablespoon olive oil, 1 pound chopped frozen spinach, thawed, and more.

Yes, Greek Salad Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions