Vegetarian Greek Lasagna

INGREDIENTS

6    lasagna noodles, softened in boiling water

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

2    cups Greek style yogurt

6    ounces crumbled feta cheese

4    ounces part-skim mozzarella, shredded

1    small can (8 ounces) tomato sauce   

1    cup pitted and sliced Kalamata olives

5    ounces spinach

METHOD
Preheat the oven to 325 F degrees. Grease the sides and bottom of an 8 by 8 inch baking dish. Cut the lasagna noodles to fit the baking dish, retaining large and small pieces.  In a medium skillet, heat the olive oil over medium heat and add the onion. Cook for 5 to 6 minutes and set aside

Spread about 2 tablespoons of yogurt on the bottom of the baking dish and place two lasagna noodles over the yogurt. Add two small pieces between the large pieces to cover the bottom of the dish. Sprinkle ½ of the onions and spread 1 cup of the yogurt over the noodles. Add half of the feta mix and half of the mozzarella over that. Sprinkle 1 tablespoon of tomato sauce over the cheese and add half of the Kalamata olives. Add half of the spinach.

Add two more noodles with small pieces and cover the same as the first layer – onion, yogurt, feta, mozzarella, tomato sauce, olives, and spinach. Place the last remaining noodles and small pieces on top, cover evenly with the remaining yogurt and the remaining tomato sauce. Place into the oven and bake about 25 to 30 minutes. Allow it to cool slightly before serving. This recipe will provide 4 to 6 servings.

Adapted from a recipe in Specialty Food Magazine