Greek Lazy Lasagna Recipe -
Greek Lazy Lasagna Recipe

Greek Lazy Lasagna

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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.
  2. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  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.
  4. Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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 meal.

Most Helpful Critical Review
Feb 18, 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.

Apr 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!

Jul 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

Jun 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.

Dec 28, 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.

May 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.

May 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.


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  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 21.8 g
  • 33%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 1009 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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