Lasagne Verdi

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Lasagne makes an inexpensive buffet supper dish. Plan the preparation of the recipe to suit your timetable. The tomato sauce can be made the day before. On the morning of the party assemble the lasagne, then cover and refrigerate until ready to heat through.


  • 2 tablespoons oil
  • 1 medium-sized onion
  • 450 g/1</


Heat the oil in a saucepan and add the peeled and finely chopped onion and the meat. Fry gently until the meat loses its red colour, then drain off the fat. Peel the garlic clove, crush with a little salt to a purée and add to the pan along with the salt and pepper. Stir in the contents of the can of tomatoes, break the tomatoes up with a fork and then add the tomato sauce. Bring up to a simmer