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

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