Greek Lasagne

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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This Greek variation uses the homemade green lasagne that gets its color from spinach. It should be available in any of the Italian or Greek import specialty markets. There's really no comparison between most packaged lasagne and the homemade kind. The cheese given in the recipe below may be varied to suit your taste.


  • ¾ pound green lasagne
  • 1 pound ground beef
  • 2 hard-boiled eggs, chopped
  • 8 grape leaves, chopped coarsely
  • 2 cloves garlic, minced
  • 1½ teaspoons salt
  • ¼ pound sharp Cheddar cheese, sliced
  • ¼ pound Monterey Jack cheese, sliced
  • 2 ounces Camembert cheese, sliced
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
  • 1 medium-sized can solid-pack tomatoes, drained
  • 1 tablespoon olive oil


Presoak a large unglazed clay pot, top and bottom, in water for 15 minutes.

Brown the ground beef in a frying pan, then discard any fat. Pour the olive oil into the presoaked pot, add a layer of lasagne, and alternate all the other ingredients except the Parmesan cheese, ending with a layer of lasagne. Sprinkle the top with the Parmesan.

Cover the pot and put it in a cold oven.

Set the oven temperature at 480 degrees.

Cook for 45 minutes, removing the lid the last five minutes to brown.

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