Mediterranean Lasagne

    Mediterranean Lasagne

    (12)
    3saves
    1hour20min


    11 people made this

    Here's a different take on lasagne - chicken instead of beef, feta instead of mozzarella, and the addition of spinach and black olives.

    Ingredients
    Serves: 8 

    • 500g lasagne pasta
    • 2 tablespoons extra-virgin olive oil
    • 1/4 cup chopped onion
    • 3 cloves garlic, chopped
    • 375g boneless, skinless chicken breasts, thinly sliced
    • 300g chopped fresh spinach
    • 250g sliced black olives
    • 1 1/2 tablespoons fresh lemon juice
    • 2 cups crumbled feta cheese

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the lasagne pasta and return to a boil. Cook the pasta, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well and return pasta to the pot.
    2. Preheat an oven to 180 degrees C. Grease a 20x30cm baking dish.
    3. Combine the olive oil, onion and garlic in a large frypan. Cook and stir over medium heat until soft, about 3 minutes. Add the sliced chicken; cook, stirring until chicken is lightly browned and no longer pink in the center, about 5 minutes.
    4. Mix in the spinach, black olives and lemon juice. Cook until heated through, an additional 1 to 2 minutes. Stir the chicken mixture into the pasta, add the feta cheese and mix well. Spoon into the prepared baking dish and cover with aluminium foil.
    5. Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.
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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (12)

    by
    10

    Wow.. my wife made this for me last night and it was outstanding! I could not get enough. It my be my new favorite Allrecipes.com meal.  -  12 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    9

    This was tasty with a good combination of Greeek flavors but lacked a chohesive sauce or binder that I associated with Lasagna. I would have served it more as a sauted dish than a baked dish. I cooked thec chicke first and then de glazed the pan before adding the onions/garlic, etc. I also added a can of artichoke hearts which was a nice addition. It made alot and will have plenty of left overs which is good. I don't know if I will make this again though.  -  13 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    6

    I made this tonight, and was kind of confused as to how long to bake it. The prep time says one hour, the recipe itself says 1/2 hour. I split the difference and baked it about 45 minutes. I really like the taste of this...I will definately make it again. I tweaked it a little, since I'm a novice, and basically a convenience cook. I used a 10 oz pkg. of frozen chopped spinach (thawed), I used 1.5 tsp of chopped garlic, and my lemon juice came from a bottle :-). It didn't matter, it still tastes great. My fear is that I don't think it will reheat well. I think it will be dry. So I need to figure out what I can add to this to make it a little more moist. All in all, a great, lighter pasta dish. If you don't like a heavy sauce with your pasta, this one's for you!  -  31 Mar 2009  (Review from Allrecipes USA and Canada)

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