Spanakorizo Lasagna

19 ingredients
14 steps

Ingredients

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

Directions

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

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