Greek salad lasagna

Indulge in the flavorful layers of a Greek salad lasagna, bursting with fresh veggies, tangy feta cheese, and zesty Mediterranean dressing. A culinary delight that will tantalize your taste buds!

Ingredients:

• 2 (6-oz. each) yellow bell peppers
• 2 (6-oz. each red bell peppers
• 1 tablespoon olive oil
• 450g chopped frozen spinach, thawed
• 2 cups (about 10 oz.) chopped pitted olives
• 3 tablespoons chopped fresh oregano
• 1 ½ teaspoons kosher salt
• ½ teaspoon crushed red pepper
• 16 uncooked lasagna noodles
• 3 ½ cups marinara sauce (from 1 [32-oz.] jar)
• 280g feta cheese, crumbled (about 2 1/2 cups)
• 280g pre-shredded low-moisture part-skim mozzarella cheese (about 2 1/2 cups)
• 1 ½ cups ricotta cheese
• ⅓ cup red wine vinegar
• 2 tablespoons chopped fresh oregano
• 1 ½ teaspoons Dijon mustard
• 1 ½ teaspoons honey
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper
• ¼ cup plus 2 Tbsp. extra-virgin olive oil
• 2 romaine lettuce hearts, chopped (about 6 cups)
• 1 ½ cups thinly sliced English cucumber (from 1 [5-oz.] cucumber)
• 1 ½ cups (about 6 oz.) halved grape tomatoes
• 60g feta cheese, crumbled (about 1/2 cup)

Instructions:

1. Prepare the Lasagna: Heat the oven to high broil with the rack positioned 8 inches from the heat source. Coat bell peppers evenly with oil. Place them on a baking sheet and broil in the preheated oven until charred, for about 12 to 15 minutes, turning them occasionally. Transfer the charred peppers to a heatproof bowl, cover tightly with plastic wrap, and let them cool for 15 minutes. Remove and discard the skins and seeds, then cut the bell pepper flesh into strips that are 1/2 inch thick. Reduce the oven temperature to 400°F.
2. Squeeze the thawed spinach over a sink to eliminate excess moisture. Place the spinach in a bowl and add the bell pepper strips and olives. Gently stir to combine. In a separate small bowl, mix together oregano, salt, and crushed red pepper. Set aside both bowls until needed.
3. Boil a large pot of water over high heat. Add the noodles and cook for 5 minutes (the noodles should not be fully cooked). Drain them and rinse under cold water until cool. Drain.
4. Start by spreading 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place 4 noodles on top, followed by a third of the spinach mixture. Sprinkle 1/2 cup each of feta, mozzarella, and ricotta. Sprinkle with a third of the oregano mixture.
5. Spread another 1 cup of marinara sauce over the previous layer and top with 4 noodles. Repeat the layering with a third of the spinach mixture, 1/2 cup each of the feta, mozzarella, and ricotta, and a third of the oregano mixture.
6. Continue to layer as instructed in step 5 for the next set of layers.
7. Finish by topping with the last 4 noodles. Spread the noodles with the remaining 1 cup of sauce and sprinkle the remaining 1 cup each of feta and mozzarella on top.
8. Cover the baking dish with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 15 to 20 minutes until lightly browned. Let it cool for 10 minutes.
9. When ready to serve, prepare the Salad: Whisk together vinegar, oregano, mustard, honey, salt, and pepper in a bowl. Slowly add oil while whisking. Toss lettuce, cucumber, tomatoes, and vinegar dressing in a large bowl. Arrange the Salad on top of the Lasagna and finish by sprinkling feta over the Salad.

Summary:

• Calories: 5793 kcal
• Fat: 345 g
• Protein: 291 g
• Carbs: 399 g
• Potassium: 8870 mg
• Magnesium: 1048 mg