Spanakopita ZENB Lasagna

Combine the best of two worlds with this Spanakopita ZENB Lasagna, which a fusion of Greek flavors and Italian comfort food! Creamy ricotta, spinach, and feta meet al dente, gluten-free ZENB Lasagna, topped with flaky, golden phyllo for a unique twist on a classic. Perfect for dinner parties or meal prepping, this dish is as impressive as it is delicious. Get ready to savor every cheesy, crispy, and savory bite!

• 2 cups part-skim ricotta cheese
• 1 1/2 cups shredded part-skim mozzarella cheese, divided
• 3/4 cup crumbed feta cheese, divided
• 1/4 cup chopped fresh dill, divided
• 1 egg, lightly beaten
• 12 sheets ZENB Lasagna, uncooked
• 5 cups frozen chopped spinach, thawed, drained
• 4 sheets frozen phyllo dough, thawed
• 2 tablespoons unsalted butter

INSTRUCTIONS

Preheat oven to 375°F. Mix ricotta, 1 cup mozzarella, 1/2 cup feta, dill and egg in medium bowl until well-blended.

Spread 1 cup of ricotta mixture onto bottom of shallow 13x9 inch baking dish coated with olive oil cooking spray. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each sheet and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of spinach, and 3 sheets. Repeat layers. Top with remaining sheets, spinach, and mozzarella.

Brush each sheet of phyllo evenly with butter. Stack and crinkle two sheets together, and place on top of half the lasagna. Repeat with remaining sheets, covering the lasagna completely. Cover tightly with foil coated with olive oil cooking spray.

Bake for 50-55 minutes, removing foil halfway through, until a knife goes through the lasagna easily and phyllo is light golden-brown. Let stand 10 minutes. Top with remaining dill and feta before slicing and serving.