Recipe

Vegetarian Greek Lasagna

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Photo by cheese1227

This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
A&M's Testing Notes: This recipe is full of surprises. I was surprised by the complex broth released when you steam greens (I used a mix of spinach and red kale as that is what showed up in the CSA box) with cream...
This recipe is full of surprises. I was surprised by the complex broth released when you steam greens (I used a mix of spinach and red kale as that is what showed up in the CSA box) with cream and continue to simmer them with lemon juice, herbs, mushrooms (I caramelized them first) and feta and fresh mozzarella cheeses. And I was surprised by what a half cup of wine (I cut back to 4 ounces because the steamed greens and cheese broth were on the tangy side) will do to help thicken a Béchamel sauce! The result is an elegant lasagna with a good mouth feel that lets you know you’ve had a decent amount of protein in this veggie dish. - cheese1227

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Chef
Gillybunny's Notes:
Tasted something like this at a party about 15 years ago, loved its unusual flavor profiles, and tried to re-create it at home! It has become a family favorite! - Gillybunny

Makes One, 13 1/2 x 8 1/2 3 2-inch glass baking pan

Filling:

5 cups fresh spinach Ask a question about this ingredient

1/2 pint whipping cream Ask a question about this ingredient

2 pkgs. crumbled feta cheese Ask a question about this ingredient

3 balls fresh mozzarella, medium dice Ask a question about this ingredient

1 pkg. fresh mushrooms Ask a question about this ingredient

Lemon Juice, garlic, fresh basil & parsley, salt and pepper, to taste Ask a question about this ingredient

12 lasagna noodles Ask a question about this ingredient

Sauce:

2 teaspoons butter Ask a question about this ingredient

2 teaspoons flour Ask a question about this ingredient

1 cup whole milk Ask a question about this ingredient

1 cup white cooking wine Ask a question about this ingredient

Nutmeg, salt and pepper to taste Ask a question about this ingredient

Finely shredded Parmesean cheese (to sprinkle on top) Ask a question about this ingredient

Preheat oven to 375 degrees. For filling: steam spinach w/cream. Add feta, mozzarella, mushrooms and spices to spinach and simmer 5-10 minutes stirring occasionally. For sauce: heat butter in pot, add flour and stir until combined. Add milk and wine (up to 2 cups combined) and bring to a boil. Season mixture generously with nutmeg, salt and pepper. Layer 12 lasagna noodles, three layers of four noodles each, with two layers of filling, evenly spread. Top layer of noodles receives the sauce. Sprinkle extra nutmeg and toss a handful of Parmesean cheese on top. Bake for 20-30 minutes, or until evenly browned. Great re-heated!
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4 Comments on Vegetarian Greek Lasagna

maryderby added 9 months ago

Made this today and it was delicious!!!! RAVES! No changes except that I too caramelized the mushrooms.

Lollyprep added about 1 year ago

I tried this out and it was tasty! Besides my note on the quantity of flour & water for the beurre manie, I also wasn't happy with the way the cheeses were treated in this recipe. When you add them to the steamed spinach and cream, the feta melts and dissolves completely while the mozzarella melts and melds together into one big, gooey mass. Next time, I'll surely be keeping the cheeses separate from the spinach filling mixture and just add them on top of the filling mixture when assembling the lasagna.

Lollyprep added about 1 year ago

Just a note - I needed about 2 TABLEspoons each of flour and butter to thicken the bechamel properly.

Gillybunny added about 1 year ago

Note: I don't generally pre-cook my lasagna noodles for this recipe.