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GREEK-INSPIRED ROMANIAN SPINACH LASAGNA WITH URDA AND SHEEP CHEESE

By Delicious Recipes!Posted on
GREEK-INSPIRED ROMANIAN SPINACH LASAGNA WITH URDA AND SHEEP CHEESE

GREEK-INSPIRED ROMANIAN SPINACH LASAGNA WITH URDA AND SHEEP CHEESE

This lasagna, made with Romanian ingredients and Greek inspiration, filled the house with an irresistible aroma while baking. Maybe that’s why the building manager found a reason to visit just as I was taking it out of the oven! 😉

🕒 Prep Time: 25 min

🍳 Cook Time: 40 min
🍽️ Yields: 3 servings

Ingredients

  • 4 lasagna sheets
  • 1 batch bechamel sauce (made with 300 ml milk)
  • 50 g hard cheese (like Parmesan; I used Horezu fermented sheep cheese)

Spinach Filling:

  • 300 g fresh (or frozen) spinach, cleaned and drained
  • 2 garlic cloves
  • 4 spring onions (green parts), sliced
  • 2-3 dill sprigs, chopped
  • 5 mint leaves, chopped
  • 80 g urda cheese
  • 50 g telemea (sheep cheese), crumbled
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Weigh and wash the spinach well; drain thoroughly in a sieve.
  2. Chop spring onions, dill, and mint finely.
  3. Roughly chop the spinach with a knife.
  4. Heat oil in a pan, add sliced garlic, and sauté quickly for about 1 minute.
  5. Add spinach in three batches, waiting for each batch to wilt before adding the next; stir frequently. Remove spinach to a bowl, pressing lightly to release excess liquid.
  6. Mix in spring onions, dill, mint, and crumbled cheeses. The warm spinach softens the cheese slightly. Season with salt and pepper to taste.
  7. Bring a large pot of salted water to boil. Reduce heat so water simmers gently.
  8. Cook lasagna sheets in batches until they float (~5-6 minutes). Lift sheets with a knife and place on a clean towel to dry.
  9. Preheat oven to 190°C (375°F).
  10. Lightly coat bottom of a 23×15 cm baking dish with bechamel sauce. Place one lasagna sheet on top.
  11. Spread 1/3 of spinach filling over the sheet, then drizzle 3 tbsp bechamel sauce. Repeat layering twice more (sheet, filling, bechamel).
  12. Top with the last lasagna sheet.
  13. Mix grated hard cheese into remaining bechamel and pour evenly over the top layer.
  14. Bake for 40 minutes until golden and bubbling.
  15. Let rest a few minutes before slicing.

💡 Tips

  • Use fresh spinach if possible for best flavor and texture.
  • Gently squeeze spinach to avoid watery filling.
  • Horezu cheese adds a unique tang; substitute with Pecorino or Parmesan if unavailable.
  • Let lasagna rest to firm up for easier slicing.

🎉 Perfect For

  • Vegetarian dinners with Mediterranean flair
  • Spring and summer meals with fresh herbs
  • Light yet satisfying comfort food
  • Fans of traditional Romanian cheeses

📝 Final Thoughts

This spinach lasagna is a delightful fusion of Greek inspiration and Romanian ingredients, featuring fresh herbs and tangy cheeses that create a fresh, savory, and comforting dish perfect for any occasion.