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 🙂 ***


  1. Holy yummy lady! Lazy or not, this looks super duper tasty! LOOOOOOVE LOVE LOVE feta with marinara. Might be trying this lil combo sooner than later!

    also, sidenote, kinda sorta really LURVE that plate!! 🙂

  2. This is perfect! I have a bag of orechiette I’ve been trying to decide what to do with for weeks. You’re my kitchen savior!

  3. Amazingggg! I made a carrots n cake recipe that was somewhat similar but used ravioli- so good!!! You know i got the wfs deal!!!

  4. Gotta love those kinda recipes where you just throw it all together and find whatever you can that needs to be used in the kitchen! Looks yummy!

  5. Hey Stephanie – you’ve mentioned the feta so much, but you link doesn’t tell us where you got it, etc. You just link to a post saying you have 10 lbs of it – backstory, please!?


    • Sure thing!! Agrofarma, which you may recognize in association with the Chobani brand, also owns a company called Euphrates. They make delicious feta and offered to send me “some feta” to try out and test some recipes with in the kitchen… little did I know that it would be 10lbs of feta!! (10lbs of feta is ALOT fyi, so it’s kind of been the running joke about how much cheese I have in my fridge/freezer hahaha) Good thing it’s super delicious and I’ve had no problem using it up in many fun recipes and dishes so far… 😉

      Here’s one of the original posts: http://cookinfanatic.com/2011/07/southwestern-pasta-salad-w-cumin-spiked-feta-dressing/


      Steph 🙂

  6. Ooooh!!!! Now I get it 🙂 Thanks so much! You should def try dates and feta. It’s a delish combo. I also throw it in my quinoa for lunches. Happy eating!

  7. Looks delic- and totes think artichokes and olives would be a great addition! Feta + carrots + balsamic vinaigrette = super simple side dish… My momma used to make it for me when I was younger cause I loved feta and would make her buy the 98748594 gallon size at Costco 😛 P.S. Some type of sweet dish would be interesting to try… a spin on strawberry shortcake? For some reason feta + strawberries sounds good to me haha

    • What a great simple side dish, and I’m always looking for ways to use up those carrots that tend to sit in the crisper drawer in this house! And the feta in a sweet dessert-like dish has me TOTALLY intrigued… you might be onto something here. Maybe a dish using strawberries, feta and a sweet balsamic reduction? Oooo the wheels are turnin’ haha! 🙂

  8. I love this idea! “Casserole” dishes like this are always so comforting come fall/winter. (And I’m obsessed with greek flavors)

  9. This looks perfect for dinner tonight and we already have all of the ingredients, yum!

  10. Pingback: Same Old Breakfast, Brand New Lasagna « Cait Plus Ate

  11. Ive always wanted to try orcchiette pasta its so cute, love this recipe idea!

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