Feta cheese, oregano, zucchini, and kalamata olives are traditional Greek ingredients that work wonderfully in lasagna. Try using whole wheat or whole grain lasagna sheets in this recipe. Leftovers freeze and reheat very well. Recipe courtesy of Sara Talcott (original recipe here). Greek-Style Vegetarian Lasagna *serves 12*

  • 1 lb whole wheat or whole grain lasagna noodles
  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 10 ounce packages frozen chopped spinach, thawed, excess liquid squeezed out
  • 2 medium zucchini, sliced
  • 1 tomato, chopped
  • 1 teaspoon ground oregano
  • 1 16 ounce jar prepared marinara sauce
  • ½ cup kalamata olive, sliced
  • 1 cup part-skim ricotta cheese
  • ⅔ cup crumbled feta cheese
  • 1 egg, beaten
  • Freshly ground black pepper
  1. Preheat oven to 350 degrees. Cook lasagna noodles according to package directions, removing from water when they are still a little chewy in the middle (more firm than al dente). Set aside to drain.
  2. Meanwhile, in a large skillet, heat olive oil over medium heat and add onion. Saute 3 minutes and add garlic and oregano, sauteeing for two minutes more. Add the zucchini and tomato, and saute until beginning to soften, about 2 minutes. Add the spinach and jar of tomato sauce, and cook for about 1 more minute. Turn off heat, cover, and set aside.
  3. In a medium bowl, mix the egg, ricotta, and feta cheese and a generous amount of black pepper.
  4. Assemble lasagna: In a 13 x 9 inch baking pan, spoon a little of the sauce mixture into the bottom. Place a layer of the cooked lasagna noodles across this sauce. Ladle a generous helping of the sauce and veggie mixture over this, and crumble half of the feta-ricotta mixture over the sauce. Sprinkle ¼ cup of the kalamata olive over this. Repeat this layering two more times, finishing with cheese. Add more oregano and pepper to top of lasagna if desired.
  5. Cover pan with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and cook uncovered, for another 15 — 20 minutes until lasagna is bubbling and cheese is browned on top. Allow lasagna to rest for 20 minutes or so before serving.
Nutritional Analysis
Per serving: Calories: 190, Protein: 9 grams, Fat: 7.5 grams, Saturated Fat: 2.5 grams, Carbohydrates: 23 grams, Fiber: 7 grams, Sodium: 250 mg. Learn more about Oldways and Meatless Monday


I added 2 cups of ricotta and cooked fresh spinach and prepared with raw spinach instead of frozen.
You say 12 servings and per serving... but how much does this weigh? ha! Maybe I need to make it to find out.
Also added 2 cups of ricotta. Recipe doesn't say what to do with the tomato, added to the veggie mixture.
Ricotta sounds delicious! Thanks for letting us know about the tomato—the recipe is updated now.

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