Vegetarian Lasagna with Feta Cheese and Olives – Flavorful and Easy to Make

Are you looking for a delicious and easy-to-make vegetarian lasagna? This Mediterranean-inspired version combines a rich tomato sauce with spinach, feta cheese, and black olives, creating a perfect balance of saltiness, acidity, and creaminess. It's ideal for both weeknight dinners and weekend gatherings!

Recipe: Vegetarian Lasagna with Feta Cheese and Olives

Ingredients:

• 8 lasagna sheets
• 300 g frozen whole spinach, thawed
• 200 g grated cheese
• 1 yellow onion, chopped
• 1 garlic clove, minced
• 0.5 leek, sliced
• 1 piece of celeriac, diced
• 1 carrot, diced
• 2 celery stalks, sliced
• 1 tbsp olive oil
• 500 g crushed tomatoes
• 1 tbsp tomato paste
• 2 tbsp vegetable stock
• 5 dl water
• Fresh basil, chopped
• 15 black olives, pitted
• 1 dl feta cheese, diced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 225°C (435°F).
   
   
2. Squeeze excess water from the thawed spinach.
   
   
3. Heat olive oil in a pan and sauté the onion, leek, garlic, celeriac, carrot, and celery for about 5 minutes.
   
   
4. Add crushed tomatoes, tomato paste, vegetable stock, and water. Let it simmer for 25 minutes. Season with salt, pepper, and fresh basil.
   
   
5. In a baking dish, layer lasagna sheets with the vegetable sauce, spinach, grated cheese, feta cheese, and olives. Finish with a layer of vegetable sauce and top with grated cheese.
   
   
6. Bake in the oven for 30–45 minutes or until the top is golden and bubbly.
   
   
7. Let the lasagna rest for a few minutes before serving.

Serving tip: A fresh tomato salad with basil and olive oil is a perfect side dish!

Which Wine Pairs Best with Vegetarian Lasagna?

To complement the hearty tomato sauce, the saltiness of feta cheese, and the richness of spinach, choose a wine with good acidity and fruitiness.

Red Wine:

• Chianti (Sangiovese, Italy) – A classic choice for tomato-based dishes, with fresh acidity and hints of red berries and herbs.
  
  
• Pinot Noir (France or New Zealand) – Light to medium-bodied with fruity notes and soft tannins that pair well with the mild saltiness of the lasagna.
  
  
• Grenache-based wine (e.g., Côtes du Rhône, France) – Fruity and slightly spicy with smooth tannins that enhance the dish.

White Wine:

• Vermentino (Italy or France) – Bright acidity with citrus and herbal notes that balance the saltiness of the feta cheese.
  
  
• Sauvignon Blanc (France/New Zealand) – Crisp and aromatic, with acidity that complements the dish.
  
  
• Unoaked Chardonnay (e.g., Chablis, France) – Elegant and mineral-driven, offering a great balance.

Rosé Wine:

• Provence Rosé (France) – Dry, fresh, and fruity with herbal notes that match the Mediterranean flavors of the lasagna.

Enjoy this delicious and comforting vegetarian lasagna, perfect for any occasion and even better with a great glass of wine!