Cheese Lasagna Recipe

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!


Health IndexAverageCuisine
Main IngredientInterest Group


 Lean ground beef1 Pound
 Mushrooms6 Large, sliced
 Onion1 Large, chopped
 Olive oil1 Tablespoon
 Butter2 Tablespoon
 Canned tomato sauce16 Ounce
 Water16 Ounce
 Dry white vermouth1⁄4 Cup (4 tbs)
 Pine nuts1⁄4 Cup (4 tbs)
 Garlic3 Clove (15 gm), crushed
 Marsala/Madeira2 Tablespoon
 Salt2 Teaspoon
 Freshly ground pepper1 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Dried basil1 Tablespoon
 Chopped ripe olives1⁄3 Cup (5.33 tbs)
 Lasagna1⁄2 Pound (Curly Edge)
 Ricotta cheese1⁄2 Pint
 Sharp cheddar cheese1⁄2 Pound, grated
 Sour cream1 Cup (16 tbs)
 Freshly grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4575 Calories from Fat 2365

% Daily Value*

Total Fat 278 g427.5%

Saturated Fat 131.6 g658.1%

Trans Fat 0 g

Cholesterol 861.4 mg

Sodium 10065.4 mg419.4%

Total Carbohydrates 270 g89.9%

Dietary Fiber 33.4 g133.8%

Sugars 50.5 g

Protein 259 g517.6%

Vitamin A 192.7% Vitamin C 128%

Calcium 365.5% Iron 184.1%

*Based on a 2000 Calorie diet


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.