Have I got a recipe for you today friends!
I don’t even know that I’d technically call it a “recipe” but more of a “throw together”… making it all the more appealing, right 😉
This one came about in another use-up-what-you’ve-got event in Casa de Fanatic, and I’m sure glad it did!
Easy. Healthy. Delicious. Economical.
And a perfect Meatless Monday meal too!
I call it “Greek” because in lieu of the traditional mozzarella, I used some crumbled feta… tell me you wouldn’t do the same if you still had 6 pounds of it to eat 😛
But any cheese would work. As would any heartier round/medium sized pasta. This “recipe” is super versatile, mix n’ match your bean and veggie choices too if you so please!
Black olives and artichokes would also make a nice addition to the mix I’m thinking…
Lazy Lady’s Greek Lasagna
Cooking & prep time – 15 minutes. Baking time – 25 minutes
- 2 cups uncooked orecchiette pasta
- 1/2 can garbanzo beans, drained & rinsed (or a whole can if you have it, I just happened to have a half leftover)
- 12 oz. bag frozen chopped spinach
- 25 oz. jar marinara sauce (this one had mushrooms mixed in)
- 1 cup crumbled feta cheese (feel free to use more)
- sea salt & black pepper
Step 1: Boil pasta according to direction. During the last minute of cooking add the frozen spinach.
Step 2: Drain pasta & spinach, making sure to get out as much liquid as you can. I dumped the mixture into a sieve then pressed as much water out using the back of a large spoon as I could.
Once drained, stir in garbanzo beans and season with salt and pepper.
Step 3: Start layering your lazy lasagna into a medium size baking dish, as follows:
1) 1 cup marinara sauce, spread evenly.
I really like the Whole Foods brand with mushrooms mixed in 🙂
2) Half of the pasta, spinach and bean mixture, lightly spooned atop the sauce.
3) Another 1 cup of marinara sauce.
4) Half of the crumbled feta cheese. If you like your pasta cheesier, feel free to add more!
5) The rest of the pasta, spinach and bean mixture.
6) The rest of the jar of marinara sauce.
7) The second half of the crumbled feta. Once again, add some more if you so desire! 🙂
Into a 350F oven, uncovered, for about 25 minutes until the pasta heats through, the sauce starts to bubble around the edges and the feta gets melty. Well, as “melty” as feta can really get?!
But I’m okay with that, because feta is really reallyyy reallyyyyy good, melted or not 😛
Creamy spinach, hearty pasta shells draped with sweet marinara and tangy feta cheese.
Sign me up! This dish had a great, simple flavor and felt super warm & comforting.
The garbanzo beans up’ed the protein factor too and the spinach snuck in lots of green veggie goodness. Now that’s a meal I could get used to on a busy Monday night 😉
Tell me, do you have a “shortcut” version of a more classic recipe that you like to make?
*** If you haven’t checked it out, today’s Living Social Deal is for WHOLE FOODS! You know I snatched that $10 for $20 up first thing 🙂 ***