Ingredients
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2 teaspoons vegetable oil
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2 (10 ounce) packages frozen chopped spinach, thawed
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1 (15 ounce) container part-skim ricotta cheese
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3/4 cup skim milk
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1 (4 ounce) package feta cheese, crumbled
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2 eggs, lightly beaten
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3 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon dried dill
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9 no-boil lasagna noodles
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8 ounces shredded part-skim mozzarella cheese
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4 plum tomatoes, sliced
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2 medium onions, chopped
Instructions
- Preheat oven to 350°F.
- Spray a 9x13-inch baking dish with cooking spray.
- Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
- Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
- When onions are ready, add them to this mixture.
- Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
- Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
- Top with three more noodles.
- Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
- Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15 minutes.
- Let stand for ten minutes before cutting.