Recipe by Lisa
"Pasta, feta cheese, spinach and olives all mixed together and baked."
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1 (16 ounce) package
uncooked mafalda pasta (mini lasagne noodles)
extra-virgin olive oil
2 (6 ounce)
boneless, skinless chicken breasts, thinly sliced
1 (10 ounce) bag
chopped fresh spinach
1 (8 ounce) can
sliced black olives
1 1/2 tablespoons
fresh lemon juice
crumbled feta cheese
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.
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.
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!
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
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.
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.
I couldn't find that pasta at my supermarket so I used campanella instead. I also added a artichoke hearts like the one review suggested and extra lemon juice and olive olive. It was good. Next time I might I might just leave the chicken out.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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