Lasagne

Name: Lasagne
Yield: Serves 4 to 6
Ingredients: 1 tablespoon dried basil; 1 tablespoon olive oil; Equal amount of water; 1 teaspoon freshly ground pepper; 2 teaspoons salt; ½ cup freshly grated Parmesan cheese; 2 tablespoons butter; 2 tablespoons Marsala or Madeira; ⅓ cup chopped ripe olives; Olive oil; 1 pound lean ground beef; 6 large mushrooms, sliced; ½ pound sharp Cheddar cheese, grated; 1 cup sour cream; ½ pint ricotta cheese (or dry cottage cheese); 3 cloves garlic, crushed; 1½ teaspoons dried oregano; ¼ cup dry white vermouth; 1 large onion, chopped; ¼ cup pine nuts; ½ pound "curly edge" lasagne; 2 eight-ounce cans tomato sauce

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

This meal-in-itself is made in two stages: first the sauce, then the lasagne.

Ingredients

Sauce

1 pound lean ground beef
6 large mushrooms, sliced
1 large onion

Sauce
Main course
Pasta

Method

Start with the sauce. In a large frying pan, saute the ground beef in the olive oil until it loses its raw, red color, then remove and set aside. In the same pan, saute the sliced mushrooms and chopped onion in the butter until transparent. Return the beef to the frying pan, add all the other sauce ingredients, and cover. Simmer for 20 minutes.

Meanwhile, prepare the lasagne. Presoak yo