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

5.0 from 1 reviews
Spinach, Gouda and Beef Lasagna
 
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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 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.

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