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 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 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.
- Cook in the oven for 30 minutes at 200°C until the cheese is grated.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main