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Spinach, Gouda and Beef Lasagna

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5 from 1 review

  • Author: Nicole Medgenberg
  • Total Time: 50 mins
  • Yield: 6


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


  • – 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


  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.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Main
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