|Green lasagna||3⁄4 Pound|
|Ground beef||1 Pound|
|Hard boiled eggs||2 , chopped|
|Grape leaves||8 , coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Sharp cheddar cheese||1⁄4 Pound, sliced|
|Monterey jack cheese||1⁄4 Pound, sliced|
|Camembert cheese||2 Ounce, sliced|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Finely chopped basil/1 teaspoon dried basil||1 Tablespoon|
|Canned tomatoes||15 Ounce, drained (1 Medium Sized Can, Solid Pack)|
|Olive oil||1 Tablespoon|
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.