Greek Lasagne Recipe
Ingredients
3/4 pound green lasagne
1 pound ground beef
2 hard boiled eggs, chopped
8 grape leaves, chopped coarsely
2 cloves garlic, minced
1 1/2 teaspoons salt
1/4 pound sharp Cheddar cheese, sliced
1/4 pound Monterey Jack cheese, sliced
2 ounces Camembert cheese, sliced
1/4 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
Directions
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.
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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