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Cheese Lasagna

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This lasagne recipe is made with ground beef and vegetables with cheese, herbs and sour cream. Savory and deliciously moist, this meat lasagna has the flavor of vermouth to it and is filled with pine nuts which gives you a burst of mingled flavors and textures to enjoy!
Ingredients
  Lean ground beef 1 Pound
  Mushrooms 6 Large, sliced
  Onion 1 Large, chopped
  Olive oil 1 Tablespoon
  Butter 2 Tablespoon
  Canned tomato sauce 16 Ounce
  Water 16 Ounce
  Dry white vermouth 1⁄4 Cup (4 tbs)
  Pine nuts 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), crushed
  Marsala/Madeira 2 Tablespoon
  Salt 2 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1 Tablespoon
  Chopped ripe olives 1⁄3 Cup (5.33 tbs)
  Lasagna 1⁄2 Pound (Curly Edge)
  Ricotta cheese 1⁄2 Pint
  Sharp cheddar cheese 1⁄2 Pound, grated
  Sour cream 1 Cup (16 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

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 your largest clay pot, top and bottom, in water for 15 minutes.
Boil the lasagne according to directions on package, or as you would macaroni al dente, then drain and set aside.
Line the presoaked pot with a coating of olive oil, then add alternate layers of lasagne, sauce, mixed ricotta and Cheddar, and sour cream.
When all these ingredients have been used up, sprinkle the top with the Parmesan cheese.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 45 minutes, or until done.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Dish: 
Lasagna
Ingredient: 
Beef
Interest: 
Party
Servings: 
10

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