Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

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.



  • 1 pound lean ground beef
  • 6 large mushrooms, sliced
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 eight-ounce cans tomato sauce
  • Equal amount of water
  • ¼ cup dry white vermouth
  • ¼ cup pine nuts
  • 3 cloves garlic, crushed
  • 2 tablespoons Marsala or Madeira
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • teaspoons dried oregano
  • 1 tablespoon dried basil
  • cup chopped ripe olives


    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 your largest clay pot, top and bottom, in water for 15 minutes. Boil the lasagne according to directions on package, or as you would macaroni al dente, then drain and set aside.

    Line the presoaked pot with a coating of olive oil, then add alternate layers of lasagne, sauce, mixed ricotta and Cheddar, and sour cream. When all these ingredients have been used up, sprinkle the top with the Parmesan cheese.

    Cover the pot and place it in a cold oven.

    Set the oven temperature at 480 degrees.

    Cook for 45 minutes, or until done.