Does anyone have a good lasagna recipe with feta substituted for ricotta?

I've only ever made lasagna with ricotta but I don't like ricotta cheese so I'm hoping for a recipe with feta that will work in it's place.Does anyone have a good lasagna recipe with feta substituted for ricotta?
This delicious lasanga is made with the lowfat yogurt in place of ricotta cheese or try your feta cheese.








Lasagna Primavera








2 cups carrots, shredded


2 cups yellow squash, shredded


2 cups zucchini, shredded


2 cups plain yogurt cheese


1 teaspoon each oregano and basil


1/2 teaspoon thyme


1/2 teaspoon salt


1/2 teaspoon pepper


2 eggs


2 cups mozzerella cheese shredded


12 lasagna noodles, cooked


1 (32oz jar) Newman's Own Roasted Garlic and Peppers Pasta Sauce





Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. Preheat oven to 375oF. Using a large mixing bowl, fold the vegetables, 1 cup mozzerella cheese, herbs, salt, pepper and eggs into the yogurt cheese. In a 9';x13'; pan place a couple of tablespoons of sauce on bottom, spreading evenly. Place a layer of noodles in the pan, top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining noodles and cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown. Serve warm. Yields: 10 servingsDoes anyone have a good lasagna recipe with feta substituted for ricotta?
Greek Lasagna





INGREDIENTS


2 pounds uncooked elbow macaroni


2 pounds ground beef


1 medium onion, chopped


1 cup grated Parmesan cheese


1 (4 ounce) package feta cheese


2 (8 ounce) cans diced tomatoes


2 teaspoons ground cinnamon


salt and pepper to taste





3 cups milk


3 tablespoons cornstarch


1/4 cup butter





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.


Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.


In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.


Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.
Easiest way is to use your regular lasagna recipe and mix feta with a milder cheese, such as dry small curd cottage cheese for more filler. I'd use 1 part feta to 2 parts cottage cheese in place of the ricotta because feta is strong.
foodnetwork.com
1 lg jar of ragu mushroom flavor


1 diced onion


1 can of mushrooms


1 6 oz pkg feta or more as desired


1 lb pkg of italian sausage


1 lb pkg ground chuck


1 pkg lasagna noodles


cook the meat with the onion and add the mushrooms


remove and add the cheese and mix well


layer as usual noodles meat sauce and any other cheese you like or dont use any other if u dont want to


layer 3 layers high bake at 350 for 1 hour remove and let set for about 30 minutes before serving

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