Spanakopita Lasagna is the Cheesy, Herby Pasta You Need

Preheat the oven to 375°F.

Heat a large skillet on medium-high heat. Add a large handful of spinach. Season with salt and pepper, then toss occasionally until the spinach begins to wilt. Add more spinach, stir, and repeat until all the spinach is used up and wilted. Transfer to a colander placed over a bowl to cool and allow excess liquid to drain.

Return the pan to medium-high heat and add olive oil. Sprinkle in the green onions and garlic, then sauté for 3-4 minutes, until tender. Transfer to a small bowl and set aside to cool.

Make the béchamel by melting butter over medium-high heat in a small saucepan. Sprinkle in flour and cook for 3-4 minutes, stirring occasionally, until it becomes nutty and just begins to brown. Stir in the milk, and cook until thickened, about 10 minutes. Remove from heat and stir in the parmesan, cayenne, nutmeg, and season with salt and pepper. Set aside until assembly.

To make the cheese layer, combine ricotta, feta, dill, parsley, salt, pepper, and egg. Stir until combined, then set aside.

To make the spinach layer, in a medium mixing bowl, add the spinach, sautéed green onions and garlic, parmesan, dill, parsley, nutmeg, salt, pepper, and egg. Mix until combined.

To assemble, spread about 1 cup of béchamel into the base of a 13×9-inch baking dish, then spread about 1 cup of the spinach mixture over the sheets. Top with a layer of lasagna sheets, then spread about 1 cup of the cheese mixture over top. Top this with a layer of lasagna sheets. Repeat this process twice more, spreading any remaining béchamel, spinach and cheese over the last lasagna sheets.

Sprinkle the top of the lasagna with mozzarella cheese, additional feta, and fresh chopped dill and parsley.

Bake for 40-50 minutes, or until the cheese is golden brown and slightly crispy. If you prefer the cheese more stringy, then cover the lasagna in aluminum foil for the first 30 minutes of baking.