Greek Lazy Lasagna

Greek Lazy Lasagna

Lisa 0

"Pasta, feta cheese, spinach and olives all mixed together and baked."

Ingredients 1 h 20 m {{adjustedServings}} servings 489 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1009 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the malfada pasta, and return to a boil. Cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well, and return pasta to the pot.
  2. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Combine olive oil, onion, and garlic in a large skillet. Cook and stir over medium heat until soft, about 3 minutes. Add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. Mix in the spinach, black olives, and lemon juice. Cook until heated through, an additional 1 to 2 minutes. Stir the chicken mixture into the pasta, add the feta cheese, and mix well. Spoon into the prepared baking dish, and cover with aluminum foil.
  4. Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.
Tips & Tricks
Easy Lasagna I

Try this tasty lasagna that's simple to make.

Greek Chicken

See how to make simple Greek-inspired grilled chicken.

Rate recipe

Your rating


Reviews 9

  1. 12 Ratings


This was tasty with a good combination of Greeek flavors but lacked a chohesive sauce or binder that I associated with Lasagna. I would have served it more as a sauted dish than a baked dish. I cooked thec chicke first and then de glazed the pan before adding the onions/garlic, etc. I also added a can of artichoke hearts which was a nice addition. It made alot and will have plenty of left overs which is good. I don't know if I will make this again though.


Wow.. my wife made this for me last night and it was outstanding! I could not get enough. It my be my new favorite meal.

Ginny Steward

I made this tonight, and was kind of confused as to how long to bake it. The prep time says one hour, the recipe itself says 1/2 hour. I split the difference and baked it about 45 minutes. I really like the taste of this...I will definately make it again. I tweaked it a little, since I'm a novice, and basically a convenience cook. I used a 10 oz pkg. of frozen chopped spinach (thawed), I used 1.5 tsp of chopped garlic, and my lemon juice came from a bottle :-). It didn't matter, it still tastes great. My fear is that I don't think it will reheat well. I think it will be dry. So I need to figure out what I can add to this to make it a little more moist. All in all, a great, lighter pasta dish. If you don't like a heavy sauce with your pasta, this one's for you!