Greek-Style Lasagna Recipe
Overview
Indulge in a delightful fusion of Mediterranean flavors with this Greek-Style Lasagna, a unique take on the classic lasagna that incorporates the rich, savory tastes of Greece. This dish is perfect for a weeknight dinner or a special occasion, offering a blend of cheeses, artichoke hearts, ripe olives, and a hint of dry red wine, all layered between tender lasagna noodles. Not only is it bursting with flavor, but it’s also a feast for the eyes with its beautiful layers and golden, bubbly top.
Recipe Details
- Name: Greek-Style Lasagna
- Cuisine: Greek
- Category: European, Weeknight
- Keywords: European, Weeknight, < 4 Hours
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Serving Size: 10 servings
- Calories per Serving: 386.8 kcal
Ingredients
- Ricotta Cheese: 15 ounces
- Feta Cheese: 12 ounces (divided)
- Fontina Cheese: 3/4 cup (divided)
- Eggs: 2
- Artichoke Hearts: 1 can (drained and chopped)
- Sliced Ripe Olives: 1 cup
- Dry Red Wine: 1/2 cup
- Lasagna Noodles: 9 noodles (cooked)
- Nonstick Cooking Spray: for coating the pan
- Tomato Sauce: (your favorite brand or homemade) 2 cups
- Red Bell Peppers: 2 (roasted and sliced thin)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Coat a 13×9-inch baking pan with nonstick cooking spray.
- Cheese Mixture: In a large bowl, combine the ricotta cheese, 2 cups of feta cheese, 1/2 cup of Fontina cheese, and the eggs. Mix well and set aside.
- Sauce Mixture: In another bowl, combine the tomato sauce, artichoke hearts, sliced ripe olives, roasted red bell peppers, and dry red wine. Stir until well combined.
- Layering the Lasagna:
- Spread one-third of the sauce mixture evenly over the bottom of the prepared baking pan.
- Place 3 cooked lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Repeat the layers, ending with a final layer of 3 lasagna noodles.
- Top with the remaining sauce mixture, then sprinkle with the remaining feta and Fontina cheese.
- Baking: Bake uncovered in the preheated oven for 45 minutes or until the cheese is melted and bubbly and the lasagna is heated through.
- Resting: Allow the lasagna to stand for 10 minutes before cutting. This helps the layers set and makes it easier to serve.
Nutritional Information (per serving)
- Calories: 386.8 kcal
- Fat: 20 g
- Saturated Fat: 11.4 g
- Cholesterol: 106.4 mg
- Sodium: 1113.6 mg
- Carbohydrates: 32.8 g
- Fiber: 3.4 g
- Sugar: 10 g
- Protein: 19.2 g
Tips for Perfect Greek-Style Lasagna
- Cheese Choices: While feta and Fontina add a unique flavor profile, you can experiment with other cheeses such as mozzarella or even a bit of Parmesan for a different twist.
- Artichoke Hearts: If you prefer fresh artichokes, you can steam and chop them instead of using canned ones for a fresher taste.
- Wine Substitute: If you prefer not to use wine, you can substitute it with a mix of vegetable or chicken broth with a splash of vinegar for acidity.
- Roasted Peppers: Roasting your red bell peppers at home can enhance their sweetness and depth of flavor compared to jarred varieties.
- Letting it Rest: Don’t skip the resting time after baking. This allows the lasagna to firm up, making it easier to cut and serve without it falling apart.
Serving Suggestions
- Side Dishes: Serve this lasagna with a fresh Greek salad loaded with cucumbers, tomatoes, Kalamata olives, and a tangy lemon-oregano vinaigrette. Garlic bread or a crusty loaf of sourdough can also complement the dish nicely.
- Wine Pairing: A robust red wine such as a Greek Xinomavro or a Cabernet Sauvignon pairs well with the rich flavors of the lasagna. For a non-alcoholic option, try a sparkling water with a splash of lemon juice.
Storing and Reheating
- Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
- Freezing: This lasagna freezes well. Wrap individual portions tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat leftovers in the oven at 350°F (175°C) until heated through, or microwave individual portions on high for 2-3 minutes.
Variations
- Vegetarian Version: This recipe is already vegetarian, but you can add more vegetables such as spinach, zucchini, or eggplant to increase the veggie content.
- Meat Version: For those who prefer a meaty lasagna, add layers of cooked ground lamb or beef seasoned with Mediterranean spices like oregano, thyme, and garlic.
- Gluten-Free: Use gluten-free lasagna noodles and ensure that all other ingredients are gluten-free to accommodate dietary restrictions.
Conclusion
This Greek-Style Lasagna is a delightful and flavorful twist on a beloved classic, combining the richness of ricotta, feta, and Fontina cheeses with the tanginess of artichoke hearts and olives. The addition of red wine adds a depth of flavor that ties all the elements together beautifully. Easy to prepare and bursting with flavor, this lasagna is sure to become a family favorite. Enjoy the taste of Greece right in your kitchen with this comforting and delicious dish.
