Greek Lazy Lasagna

Name: Greek Lazy Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles); 2 tablespoons extra-virgin olive oil; ¼ cup chopped onion; 3 cloves garlic, chopped; 2 (6 ounce) boneless, skinless chicken breasts, thinly sliced; 1 (10 ounce) bag chopped fresh spinach; 1 (8 ounce) can sliced black olives; 1 ½ tablespoons fresh lemon juice; 2 cups crumbled feta cheese

Rating: 4.08 stars

13 Ratings
10 Reviews
5 Photos

Pasta, feta cheese, spinach and olives all mixed together and baked.

By Lisa

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles)
2 tablespoons extra-virgin olive oil
¼ cup chopped onion
3 cloves garlic, chopped
2 (6 ounce) boneless, skinless chicken breasts, thinly sliced
1 (10 ounce) bag chopped fresh spinach
1 (8 ounce) can sliced black olives
1 ½ tablespoons fresh lemon juice
2 cups crumbled feta cheese

Directions

Step 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 malfada 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.

Advertisement
Step 2

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 3

Combine olive oil, onion, and garlic in a large skillet. 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. 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 aluminum foil.
Step 4

Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

Nutrition Facts

Per Serving:

489 calories; protein 27.6g 55% DV; carbohydrates 47.5g 15% DV; fat 21.8g 34% DV; cholesterol 80.8mg 27% DV; sodium 1009mg 40% DV. Full Nutrition

Reviews (10)

Most helpful positive review

David

02/12/2009

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. Read More

Helpful

(10)

Most helpful critical review

Lidco

02/19/2009

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. Read More

Helpful

(9)

13 Ratings

5 star values: 4
4 star values: 6
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

David

02/12/2009

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. Read More

Helpful

(10)

Lidco

02/18/2009

Helpful

(9)

Ginny Steward

04/01/2009

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! Read More

Helpful

(6)

Natty

07/21/2011

It was ok didn't have enough cheese... Found it wasn't to flavorful added some dressing made it a bit better. don't think I will make again Read More

Helpful

(4)

Creative Chris

06/12/2012

This recipe is fantastic both for taste (if you tweak it with herbs/spices) and versatility. Other reviewers have commented on it being "bland" - I just add oregano salt pepper to taste and a pinch of dried parsley. Most of the time I make this with spaghetti squash instead of noodles because I can't have wheat pasta and I'm too lazy to make several batches of noodles. It's phenomenal with the squash though! Here's what I do with the squash: use a pre-cooked 3-lb spaghetti squash and cut the spinach and olives back to almost half and cut back a little on the feta but I tend not to measure that part. Then I cook just enough to re-heat everything. (of course cutting back on some of the amounts tends to produce less servings overall - oh well; guess that's what I get for not using wheat-based noodles). Thanks for sharing this recipe and hope my changes inspire rather than offend. Read More

Helpful

(3)

FieldGreens

12/29/2011

My boys and husband loved it. Made some modifications; didn't add the olives (sounded to salty) used a defrosted and squeezed box of frozen spinach a can of Italian seasoned stewed tomatoes instead of lemon juice and ground chicken. I think I'll try adding some pine nuts next time too. Was craving pasta and had to find a recipe that didn't call for cow dairy due to son's allergy and this fit the bill. Read More

Helpful

(2)

fgcosmi

05/12/2015

I couldn't find that pasta at my supermarket so I used campanella instead. I also added artichoke hearts like the one review suggested and extra lemon juice and olive oil. It was good. Next time I might just leave the chicken out. Read More

Helpful

(1)

Meatball of power

02/24/2013

This is totally delicious! This is not anything like lasagna. It has a very light sauce one that you would expect from a light summer meal. I would use less pasta next time. I wished there was more of the "good stuff" on every forkful so I would maybe only use 3/4 of the box instead of the whole thing. I will also add toasted pine nuts next time! Yum! I also used tomato and basil feta cheese for more flavor. Update: made it again with 1/2 a box of Bowtie noodles and it is AWESOME! Read More

Helpful

(1)

mom2three

05/27/2013

Tried this exactly as written and it was just ok... it seemed to be missing something. I love olives and feta but the rest of the family wasn't too keen on it so don't think we will be making this again. Read More

Helpful

(1)

More Reviews

Back to Greek Lazy Lasagna

All Reviews for Greek Lazy Lasagna

- of Reviews

Nutritional Information

Greek Lazy Lasagna

Servings Per Recipe: 8
Calories: 489.4

% Daily Value *

protein: 55 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 15 %

sugars:

fat: 34 %

saturated fat: 54 %

cholesterol: 27 %

vitamin a iu: 74 %

niacin equivalents: 76 %

vitamin b6: 42 %

vitamin c: 21 %

folate: 51 %

calcium: 39 %

iron: 24 %

magnesium: 29 %

potassium: 13 %

sodium: 40 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.