Mediterranean three-cheese lasagna

Total Time
57 min
12 min
45 min
A hint of warming, sweet spices—cinnamon and nutmeg—and a generous amount of feta cheese give this vegetarian lasagna a distinctly Greek air. The no-boil lasagna noodles and jarred sauce make it decidedly easy. You can even make it ahead. Simply assemble the lasagna (don’t bake it), cover it with foil, and refrigerate for up to two days or freeze for up to three months. Then bake as directed (if frozen, first thaw in the refrigerator overnight), adding a few minutes to the cooking time to compensate for starting with a chilled dish. To prevent the lasagna from sticking to the foil, spray the foil with nonstick spray before using it to cover the dish.


Fat-free ricotta cheese

15 oz

Chopped frozen spinach

10 oz, thawed and squeezed dry

Shredded fat free mozzarella cheese

2 cup(s)

Reduced-fat feta cheese

4 oz, crumbled (about 1 cup)


1 large egg(s), lightly beaten

Dried oregano

1 tsp

Ground cinnamon

¼ tsp

Ground nutmeg


Italian tomato sauce

26 oz, with mushrooms and olives

No cook lasagna noodles

9 piece(s)


  1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick spray.
  2. Combine the ricotta cheese, spinach, 1 cup of the mozzarella cheese, the feta cheese, egg, oregano, cinnamon, and nutmeg in a large bowl; mix well.
  3. Spread one-fourth (about 3⁄4 cup) of the tomato sauce over the bottom of the baking pan. Top with 3 of the lasagna noodles. Spread half (about 2 cups) of the ricotta mixture over the noodles. Spread with one-fourth more tomato sauce. Repeat the layering once more with 3 noodles, the remaining half of the ricotta mixture, and one-fourth more tomato sauce. Top with the remaining 3 noodles, one-fourth sauce, and 1 cup mozzarella cheese.
  4. Cover the lasagna with foil and bake 30 minutes. Uncover and bake until the cheese melts and the lasagna is heated through and bubbling, 10–15 minutes longer. Yields 1/8 of lasagna per serving.