| | Directions | | Mix the spinach, herbs, green onions, feta, ricotta and eggs. Place a layer of the lasagna noodles in the bottom of your 9x13 inch baking dish. Top with half of the spinach mixture and 1/3 of the mozzarella. Top with another layer of noodles. Top with the remaining spinach mixture and 1/3 of the mozzarella. Top with another layer of noodles followed by the remaining mozzarella. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 30-45 minutes. |
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| Ingredients | | - |  | 4 bunches spinach (blanched and squeezed dry; or 4 boxes frozen spinach, thawed and squeezed dry) |
| - | | 1 cup herbs (such as parsley, dill and mint; chopped) |
| - | | 1 bunch green onions (sliced) |
| - | | 1 cup feta (crumbled) |
| - | | 1 cup ricotta |
| - | | 3 Eggs |
| - | | salt and pepper to taste |
| - | | 3 cups mozzarella (grated) |
| - | | 1/2 pound lasagne noodles (cooked) |
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