Greek Lasagne

Name: Greek Lasagne
Yield: Serves 4
Cuisine: Greece
Ingredients: 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil; ¼ pound sharp Cheddar cheese, sliced; 8 grape leaves, chopped coarsely; ¼ cup freshly grated Parmesan cheese; ¾ pound green lasagne; 2 cloves garlic, minced; 2 ounces Camembert cheese, sliced; 1 pound ground beef; 2 hard-boiled eggs, chopped; ¼ pound Monterey Jack cheese, sliced; 1½ teaspoons salt; 1 tablespoon olive oil; 1 medium-sized can solid-pack tomatoes, drained

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

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.

Ingredients

¾ pound green lasagne
1 pound ground beef
2 har

Europe
Greece
Main course
Sauce
Mediterranean
Pasta

Method

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.<