Spinach-feta Lasagna

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• salt
• pepper
• 1 dash nutmeg
• 1 lb lasagna noodle
• 2 (10 ounce) packages frozen chopped spinach, thawed,steamed,drained and squeezed dry
• 2 large red onions, peeled and finely chopped (about 2 cups)
• 2 stalks celery, finely chopped
• 1 cup of chopped fresh dill
• 1/2 cup of chopped fresh mint
• 1/2 lb feta, crumbled
• 1 1/4 lbs of greek anthotiro or 1 1/4 lbs ricotta cheese
• salt & freshly ground black pepper
• 1/2 teaspoon of freshly grated nutmeg
• 2 eggs, slightly beaten
• 1/2 cup of grated kefalotiri or 1/2 cup parmesan cheese
• 5 -7 tablespoons olive oil

Recipe

• 1 make the bechamel: heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
• 2 slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
• 3 cover the bechamel with a kitchen towel and set aside until ready to use.
• 4 bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
• 5 remove, drain, and place in a large bowl of cold water until ready to use.
• 6 heat 3 tablespoons olive oil in a medium skillet.
• 7 add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
• 8 combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
• 9 mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
• 10 preheat oven to 350d.
• 11 lightly oil a large shallow baking dish (approximately 10 x 14 inches).
• 12 spread 2-3 tablespoons of bechamel on the bottom.
• 13 remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
• 14 arrange one-third of the noodles in a single layer over the bechamel.
• 15 spread half the filling over the lasagna.
• 16 repeat with remaining lasagna and filling, ending up with a final layer of noodles.
• 17 spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
• 18 bake for 45-50 minutes, until top is golden brown.
• 19 remove, cool slightly and serve.