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La Chinata Tomato Pate and Olive Lasagna on Spinach

Today Friday, Eva Maria Sanchez surprises us with a sumptuous “La Chinata lasagna with tomato pate and olives on spinach”, a creation with which he participates in our Creative Cooking contest, of which we will shortly award our ruling.

Below we offer you the details of the pate lasagna recipe.


  • Lasagna, 350 grams
  • La Chinata Tomato and Olive Pate
  • Garlic, 1 clove
  • Butter, 2 tablespoons
  • Milk, 2 cups
  • Olive oil, 2 tablespoons
  • Salt to taste
  • Minced pork, 250 grams
  • Small onion, 1 unit
  • White wine, 2 tablespoons
  • Flour, 2 tablespoons
  • 0regano, 1/2 teaspoon
  • Ground white pepper, to taste
  • Grated Parmesan cheese, 2 tablespoons


Sauté the chopped onion and garlic in the oil, until they begin to brown; add the minced meat and fry stirring until the meat loosens. Add the wine, stir and when it evaporates a bit, season and add the oregano. Remove from heat and when it loses excess heat, add the La Chinata Tomato and Olive Pate and mix well.

Cook the pasta in plenty of salted water until al dente. Cool it in cold water and drain on a cloth. Make a béchamel with butter, flour, milk, salt and pepper.
To assemble the lasagna, put a little béchamel on the bottom of an ovenproof dish and layer the pasta, alternating with the filling. Cover with the béchamel, sprinkle the grated cheese and put in the oven for 30 minutes. Serve on a bed of sautéed spinach.

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