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
- Total Time: 50 mins
- Yield: 6 1x
Description
The last layer of spinach leaves just under the grated cheese will give this lasagna a crispy, savory crust.
Ingredients
- - 1 tbsp olive oil
- - 1/2 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 (480 ml) spinach leaves
- - 400 grams grated gouda cheese
- - 12 sheets lasagna pasta, precooked
- - Salt, pepper and oregano to taste
Instructions
- In a saucepan, heat the olive oil and saute the onion over medium heat.
- Add meat and cook about 5-6 minutes, until golden brown.
- 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.
- In an oven tray, spread a tbsp 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.
- Cook in the oven for 30 minutes at 200°C until the cheese is grated.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
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Frequently Asked Questions
Why does this lasagna put a layer of spinach leaves right under the top cheese layer?
The excerpt and recipe intro explain this directly: that final layer of raw spinach just beneath the grated Gouda creates a crispy, savory crust as the cheese bakes for 30 minutes at 200°C — a textural contrast you don’t get if the spinach is buried entirely inside the sauce layers. 
Why is white wine added to the meat sauce, and when does it go in?
The wine goes in after the 1 liter of tomato puree reaches a first boil — you raise the heat, add the wine, let it boil for two minutes, then drop the heat to low and cover. That brief high-heat blast cooks off the alcohol while leaving behind the wine’s acidity to brighten the tomato sauce.
Love gourds, great recipe!
I’m going to try this tonight, looks great.
Excuse me, but you state that you cook the lasagna until the cheese is “grated”. Don’t you mean “melted”?
You left out the meat in your directions.
Hi there, the meat is included in step 2. Let us know if you have any other questions. Happy cooking!