Servings: 6 to 8

Spinach Filling: subheading: Spinach Filling:
2 lb spinach, washed and trimmed 2 lb spinach, washed and trimmed
2 t olive oil 2 t olive oil
1 small onion, diced 1 small onion, diced
1 clove garlic, minced 1 clove garlic, minced
1 c low fat ricotta 1 c low fat ricotta
½ c feta ½ c feta
½ c grated fresh parmesan ½ c grated fresh parmesan
1 egg 1 egg
1 t oregano 1 t oregano
¼ t black pepper ¼ t black pepper
 
Sauce (or use jar sauce): subheading: Sauce (or use jar sauce):
3 t olive oil 3 t olive oil
1 8 oz can tomato sauce 1 8 oz can tomato sauce
1 small onion, diced 1 small onion, diced
2 cloves garlic, minced 2 cloves garlic, minced
1 ½ T tomato paste 1 ½ T tomato paste
¾ c dry white wine ¾ c dry white wine
1 t oregano 1 t oregano
 
Pasta and layers: subheading: Pasta and layers:
1 t olive oil 1 t olive oil
16 lasagna noodles 16 lasagna noodles
¼ c crumbled feta ¼ c crumbled feta
½ c Parmesan ½ c Parmesan
2 T chopped fresh parsley 2 T chopped fresh parsley

Filling: subheading: Filling:
Sauté onion and garlic in oil 5 minutes
Place spinach and onion mixture in food processor and purée
Add ricotta, feta, Parmesan, egg, oregano, and pepper - process until smooth
Set aside
Sauce: subheading: Sauce:
Saute onion and garlic in oil 5 minutes
Add tomato sauce, paste, wine, and oregano. Bring to boil then reduce heat and simmer 20 min. Set aside
Noodles: subheading: Noodles:
Cook noodles in water with 1 t oil, drain, rinse with cold water, and separate
Assemble: subheading: Assemble:
Spread thin layer of sauce over bottom of 9x13 pan.
Layer noodles, ½ spinach mixture, ⅓ sauce; noodles, ½ spinach, ⅓ sauce
Top with remaining noodles, spread with remaining sauce. Sprinkle with feta, parmesan, and parsley
Bake @ 350 for 40 minutes. Rest 10 minutes
Or cover and refrigerate overnight and cook 1 hour at 350.