Preparation info
  • Serves

    4 to 6

    • Difficulty


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.



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


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