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Spinach, Gouda and Beef Lasagna

The last layer of spinach leaves just under the grated cheese will give this lasagna a crispy, savory crust.
By Nicole Medgenberg

Spinach, Gouda and Beef Lasagna

Spinach, Gouda and Beef Lasagna
 
Prep Time
Cook Time
Total Time
 
The last layer of spinach leaves just under the grated cheese will give this lasagna a crispy, savory crust.
Author:
Recipe Type: Main
Serves: 6
Ingredients
  • - 1 Tbsp olive oil
  • - ½ onion, chopped
  • - 500 grams of ground beef, pork, or as they do in Italy, combined
  • - 1 liter natural tomato puree
  • - 1 glass white wine
  • - 2 cups spinach leaves
  • - 400 grams grated gouda cheese
  • - 12 sheets lasagna pasta, precooked
  • - Salt, pepper and oregano to taste
Instructions
  1. In a saucepan, heat the olive oil and saute the onion over medium heat.
  2. Add meat and cook about 5-6 minutes, until golden brown.
  3. Add the tomato puree, turn up the heat and by the first boil, add the wine. Let boil for two minutes, lower the heat to a minimum and add salt, pepper and oregano. Cover and cook the sauce for 10 minutes.
  4. In an oven tray, spread a tablespoon of the sauce to prevent the lasagna from sticking. Place one layer of pasta sheets on top, then half of the sauce, then a layer of one cup of spinach leaves and then a layer half the grated cheese. Repeat.
  5. Cook in the oven for 30 minutes at 200°C until the cheese is grated.

 

Nicole Medgenberg

Nicole Medgenberg

Nicole Medgenberg is a German-Mexican food, travel and lifestyle journalist based in Mexico City. She writes for several Latin American publications including National Geographic Traveler and Cosmopolitan Magazine. She has a passion for traveling, eating local food, cooking and writing about it all in her food blog La Cocinera con Prisa.

More Posts - Website - Twitter

Originally Published: July 8, 2013

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