Meyer Natural Foods
The Meyer Way

Mediterranean Lasagna

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Mediterranean Lasagna


  • 1 lb Laura's Lean Ground Beef
  • 10 Oven-ready lasagna noodles
  • 1 Medium onion (diced)
  • 1 Puttanesca pasta sauce or spicy marinara (16 ounce jar)
  • 5 cups Fresh spinach leaves
  • 8 Vine ripe tomatoes (thinly sliced)
  • 1 pkg Greek feta cheese (16 0unce)
  • 1 pkg Ricotta cheese (32 ounce)
  • 2 tbsps Dried oregano (divided)
  • 2 tbsps Fresh parsley (chopped)
  • Water (1/3 cup)


1. Preheat oven to 375 degrees F.

2. Coat 9x13 glass baking dish with cooking spray; set aside.

3. In a large skillet brown Laura's Lean 92% Ground Beef with onion; drain.

4. Add jar of puttanesca pasta sauce to meat and stir to combine.

5. In a small mixing bowl combine ricotta cheese and 1 1/2 tablespoons oregano.

6. To make lasagna with three layers: place one layer pasta (3 sheets lasagna) in bottom of baking dish, thin layer of meat sauce (approximately 1 cup per layer), 8 tablespoons ricotta cheese (spread with spoon), 1/3 cup greek feta cheese, 2 cups spinach, and repeat two more times. Placing a layer of sliced tomatoes in the middle and on the top layers of lasagna.

7. Top with remaining oregano and ricotta cheese mixture.

8. Drizzle water around the outside edge of pan, cover with foil, and bake for 35-40 minutes or until center pierces easily with fork.

To serve: sprinkle with parsley and Greek feta cheese.

Enjoy your Mediterranean Lasagna Recipe!


Recipe credit: "Cooking with Ruthie" online blog



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