Tuesday, March 12, 2013


In America I was accustomed to making one recipe for lasagna, with ricotta cheese filling or sometimes cottage cheese, a tomato meat sauce, etc. However, my husband wasn't too fond of that recipe and with reheating it would get dry. When we had this lasagna, recipe courtesy of Gunta it was another story and my husband loved it.

Our girl's in cooking class had asked to make lasagna and so we did last week- for several of them it was their first time to taste lasagna- so here is the recipe for you all (with a few adjustments)

4 persons ( I doubled it- and ended up with one apx. 9x13 and a small one for the next day)


150 g. frozen spinach - thawed.
300 g. ground meat ( I use a mixture of beef and pork or just beef)
2 onion- finely chopped.
2 garlic cloves- finely chopped
2 carrots- peeled and grated.
400-500 g. tomatoes (fresh, canned, sauce or paste. I used a mixture of whatever I have on hand)
1 t, salt
2 t. oregano
1 t. garlic powder

8-10 lasagna noodle
100 g. grated cheese

Cheese Sauce:
400 g. milk
2 T. flour
1/2 t. salt
1/4 t. pepper
100 g. grated cheese

  1. Preheat oven to 200 degrees Celsius. 
  2. Chop veges and cook in a little oil.
  3. Cook meat and mix with veges, add spices, and tomatoes. Cook to make a savory sauce. 
  4. Make cheese sauce by mixing milk with flour and spices and cooking over medium heat stirring until just boiling. Add cheese- cook until melted. 
  5. Assemble by layering all ingredients- first noodles, then red sauce, spinach, some cheese sauce, and grated cheese. Repeat with remaining. 
  6. Bake until heated through and bubbly, apx. 30 min.

To see this recipe in Latvian see Gunta's blog

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