culinary review

Mediterranean Greek Vegetarian Lasagna

Last Modified: 10/17/09
First Published: 10/17/07
Views: 6475
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Views: 6475
Here comes a twist on our favorite vegetarian lasagna. Mediterranean Greek Lasagna!Greek_Lasagna

We love the traditional Greek ingredients such as Feta cheese, sun dried tomatoes, olives and artichokes, and why not add those to a lasagna? Coupled with spinach, tomato sauce, and cheese, that would be delicious!

So we started off with our vegetarian lasagna, and added a few extra ingredients. We made a Mediterranean mix with artichoke hearts, sun dried tomatoes, and olives (we used regular green ones because they are so flavorful, but if you have some nice black olives such as kalamata olives on hand, then go ahead and use them). We added this layer to our lasagna as well as some feta cheese.

This time we went for regular dry noodles and we didn't pre-cook them. Instead, we made sure the lasagna contained a lot of liquid (moist tomato sauce and plenty of bechamel sauce). You might as well do it this way, since it's so much easier and you won't really know the difference anyway.
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General Info
Servings: 10
Total Cost: $17.76
Cost Per Serving: $1.78
Total Calories: 5,612
Calories/Serving: 561
Pasta, Lasagne * 1.00 Pound $1.38 1,601
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Onion, Yellow Diced (1 onion) 1 Cup 160.00 Grams $0.35 67
Carrots (2 carrots, chopped) 1 1/2 Cup 192.00 Grams $0.21 78
Celery, Chopped (2 stalks) 1 Cup 120.00 Grams $0.13 17
Garlic (3 cloves) 3 Teaspoons 8.50 Grams $0.04 13
Tomato Paste 3 Tablespoons 49.50 Grams $0.19 38
Oregano Leaves, Dried 1 Teaspoon 1.00 Gram $0.01 0
Tomatoes, Diced, Generic Can (2 cans) * 28.00 Ounces $1.47 158
Bouillon Cubes, Vegetable (1 cube) * 10.00 Grams $0.22 30
Vinegar, Balsamic 2 Tablespoons 30.00 Grams $0.53 20
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Olives, Green * 5.70 Ounces $2.91 269
Tomatoes, Sundried 1/4 Cup 60.00 Grams $0.87 270
Spinach, Frozen (2 packs) * 480.00 Grams $1.61 113
Nutmeg, Ground 1/4 Teaspoon 0.58 Gram $0.11 3
Mozzarella, Whole Milk Cheese (or Monterey Jack, shredded) * 12.00 Ounces $3.04 1,021
Feta Cheese (1 pack) * 0.50 Pound $3.28 599
Butter, Unsalted 4 Tablespoons 56.00 Grams $0.25 400
Flour, White Unbleached All Purpose 4 Tablespoons 1.06 Ounces $0.03 114
Milk, Whole 4 Cups 960.00 Grams $0.97 600
Salt, Table 2 Teaspoons 12.00 Grams $0.02 0


  • Lasagna noodles (you can use ready-to-cook, or you actually use regular dry noodles)

Vegetable tomato sauce:

  • 2 tablespoons of butter
  • 1 large onion, or 2 small ones, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons of tomato paste
  • 1 teaspoon of dried herbs (herbs de Provence or a mix of basil, oregano and thyme)
  • 2 (14oz) cans of crushed tomatoes
  • 1 vegetable bullion cube
  • 2 tablespoons of balsamic vinegar
  • Salt and Pepper
Mediterranean Mix:
  • 1 can (13 oz or 390g) of artichokes hearts, chopped
  • 1 can (5.7 oz or 163g) of green olives, chopped
  • ¼ cup of sun dried tomatoes, chopped


  • 2 boxes (240 grams each) of defrosted, frozen chopped spinach
  • fresh grated nutmeg


  • 12 oz of shredded cheese (I used Monterey Jack)
  • 1 pack of feta, (about ½ lb) crumbled

Bechamel Sauce:

  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 4 cups of milk
  • 2 teaspoon of salt
  • fresh grated nutmeg



Vegetable tomato sauce:

Start sautéing the onion in the butter. After a few minutes add the carrots and the celery plus a pinch of salt. Sautee the vegetables for about 10-15 minutes until they start release their liquids. Now, add the chopped garlic and the tomato paste as well as the herbs. Cook for a minute or two and then add the crushed tomatoes and the bullion cube. Let simmer for about 30 minutes. Season to taste, add the balsamic vinegar and apply a generous amount of pepper. Sometimes a tablespoon or two of sugar is also suitable.


Mediterranean Mix:

Mix the artichokes, the olives, and the sun dried tomatoes together in a bowl.



Make sure the spinach is well thawed, season it with the nutmeg.


Bechamel Sauce:

Melt the butter in a saucier/cassoulet and cook until nice and bubbly. Gradually whisk in the flour and cook for a minute or two to remove any “flour” taste. Once you have a nice, light roux, start adding a cup of milk at the time, whisking as you go. Once all the milk is incorporated, continue to whisk and let the sauce come up to a simmer. If your sauce is too thick, you can always add some more milk. Season with salt and nutmeg.



Use a 9 x 13 pyrex dish.. Start with layering it with béchamel sauce. Next add a layer of lasagna noodles. On top of the pasta layer béchamel sauce, spinach, the Mediterranean mix, Feta Cheese, Monterey Jack and tomato sauce. Add another layer of pasta and do it over again (béchamel, spinach, Mediterranean mix, Feta, Monterey jack, tomato sauce). Top with the last layer of pasta and finish off with a generous amount of béchamel sauce and cheese.

lasagnaBake in a 375 degree oven for about 40 minutes until nice and golden. Preferably let rest for about 30 minutes before cutting into. Or let it cool, place in the fridge and heat it up for later (it’s better the next day).