Spanakorizo Lasagna Recipe

Name: Spanakorizo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g chopped tomatoes; 150 g feta, crumbled; 2 tablespoons parmesan cheese, grated; 12 fresh lasagna sheets; ½ cup water; 2 large onions, minced; 750 g frozen chopped spinach, thawed and drained but not squeezed; 4 cups tomato juice; 1 ½ cups basmati rice; 2 teaspoons salt; ½ teaspoon pepper; ½ teaspoon dried mint; 850 ml milk; 50 g butter; 50 g plain flour; 1 bay leaf; 60 g parmesan cheese, grated; salt; pepper

Servings: persons

400 g chopped tomatoes
150 g feta, crumbled
2 tablespoons parmesan cheese, grated
12 fresh lasagna sheets
½ cup water
2 large onions, minced
750 g frozen chopped spinach, thawed and drained but not squeezed
4 cups tomato juice
1 ½ cups basmati rice
2 teaspoons salt
½ teaspoon pepper
½ teaspoon dried mint
850 ml milk
50 g butter
50 g plain flour
1 bay leaf
60 g parmesan cheese, grated
salt
pepper

1
Preheat oven to 180C (350F).
2
To make the spanakorizo, cook the onion in the water until soft.
3
Add spinach, juice, rice, mint, salt and pepper.
4
Stir briefly, bring to the boil, cover, reduce heat to low and cook for 35 minutes or until rice is tender.
5
Remove from heat and keep covered until needed.
6
To make the sauce, place the milk, butter, flour and bay leaf in a pan and season well.
7
Whisk continuously over meium heat until the sauce has thickened and is simmering.
8
Reduce the heat to low and cook for 5 minutes.
9
Remove from heat and stir in the parmesan cheese.
10
To assemble the lasagne, spoon 1/3 of the tomatoes on the bottom of a lasagne dish.
11
follow with a layer of the pasta, half the spanakorizo, 1/2 the crumbled feta, 1/3 tomatoes, 1/3 sauce and another layer of pasta.
12
Repeat.
13
Top with remaining sauce and sprinkle with parmesan.
14
Bake for 50-60 minutes until the top is golden.

835

kcal

Calories

Fat

103

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 400 g chopped tomatoes, 150 g feta, crumbled, 2 tablespoons parmesan cheese, grated, 12 fresh lasagna sheets, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanakorizo Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions