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Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

I served this up at a dinner party, everyone loved it and went back for seconds. I used fresh spinach in this (steamed, blanched and then squeezed dry) and I also changed the herbs from dill & mint to Oregano & Lemon Thyme (because that what I had).