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