Greek Salad Lasagna

• 2 (6-oz. each) yellow bell peppers
• 2 (6-oz. each red bell peppers
• 1 tablespoon olive oil
• 1 pound chopped frozen spinach, thawed
• 2 cups cups (about 10 oz.) chopped pitted olives
• 3 tablespoons chopped fresh oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper
• 16 uncooked lasagna noodles
• 3 1/2 cups marinara sauce (from 1 32-oz. jar)
• 10 ounces feta cheese, crumbled (about 2 1/2 cups)
• 10 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 2 1/2 cups)
• 1 1/2 cups ricotta cheese
• 1/3 cup red wine vinegar
• 2 tablespoons chopped fresh oregano
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1/4 cup cup plus 2 Tbsp. extra-virgin olive oil
• 2 romaine lettuce hearts, chopped (about 6 cups)
• 1 1/2 cups thinly sliced English cucumber (from 1 5-oz. cucumber)
• 1 1/2 cups (about 6 oz.) halved grape tomatoes
• 2 ounces feta cheese, crumbled (about 1/2 cup)

1. Prepare the Lasagna: Preheat oven to high broil with rack 8 inches from heat source. Coat bell peppers evenly in oil. Place on a baking sheet, and broil in preheated oven until charred, 12 to 15 minutes, turning occasionally. Transfer to a heatproof bowl. Cover tightly with plastic wrap, and let cool 15 minutes. Remove and discard skins and seeds. Cut bell pepper flesh into 1/2-inch-thick strips. Reduce oven temperature to 400u0b0F.
2. Wring thawed spinach over a sink to remove excess moisture. Place spinach in a bowl, and add bell pepper strips and olives. Stir gently to combine. Stir together oregano, salt, and crushed red pepper in a separate small bowl. Set bowls aside until ready to use.
3. Bring a large pot of water to a rolling boil over high. Add noodles; cook 5 minutes (noodles will not be fully cooked). Drain; rinse under cold water until cool. Drain.
4. Spread 1/2 cup of the marinara sauce in bottom of a 9- x 13-inch baking dish. Top with 4 noodles. Layer with one-third of the spinach mixture. Sprinkle with 1/2 cup each of the feta, mozzarella, and ricotta. Sprinkle with one-third of the oregano mixture.
5. Spread with 1 cup of the marinara sauce, and top with 4 noodles. Layer with one-third of the spinach mixture. Sprinkle with 1/2 cup each of the feta, mozzarella, and ricotta. Sprinkle with one-third of the oregano mixture.
6. To make the next group of layers, repeat Step 5.
7. Top with remaining 4 noodles. Spread noodles with remaining 1 cup sauce; sprinkle with remaining 1 cup each feta and mozzarella.
8. Cover with aluminum foil; bake in preheated oven 40 minutes. Uncover; bake until lightly browned, 15 to 20 minutes. Let cool 10 minutes.
9. When ready to serve, prepare the Salad: Whisk together vinegar, oregano, mustard, honey, salt, and pepper in a bowl. Slowly whisk in oil. Toss together lettuce, cucumber, tomatoes, and vinegar dressing in a large bowl. Arrange Salad on top of Lasagna. Sprinkle Salad with feta.

yellow bell peppers, red bell peppers, olive oil, frozen spinach, olives, fresh oregano, kosher salt, red pepper, lasagna noodles, marinara sauce, feta cheese, mozzarella cheese, ricotta cheese, red wine vinegar, fresh oregano, mustard, honey, kosher salt, black pepper, extravirgin olive oil, romaine lettuce hearts, cucumber, tomatoes, feta cheese

Taken from www.myrecipes.com/recipe/greek-salad-lasagna (may not work)