Name: Lasagne
Yield: 4 servings
Cuisine: Bake
Ingredients: 6.00 pasta lasagne sheets; 1.00 onion sliced; 1.00 garlic cloves, crushed; oil; 500.00 g beef mince; 30.00 ml tomato paste; salt; black pepper freshly ground; tomato sauce; 1.00 onion sliced; 2.00 garlic cloves, crushed; oil; 400.00 g tomatoes chopped; 5.00 ml dried basil; 30.00 ml sugar; 10.00 olives black, pitted; 50.00 g cheddar cheese grated

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Ingredients (17)

6.00

pasta — lasagne sheets

MEAT

1.00	onion — sliced
1.00	garlic — cloves, crushed
	oil
500.00 g	beef mince
30.00 ml	tomato paste
	salt
	black pepper — freshly ground
	tomato sauce
1.00	onion — sliced
2.00	garlic — cloves, crushed
	oil
400.00 g	tomatoes — chopped
5.00 ml	dried basil
30.00 ml	sugar
10.00	olives — black, pitted
50.00 g	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Cook the lasagne sheets (or 100 g of egg ribbon noodles) in rapidly boiling salted water until just soft. Drain. To make the mince, sauté the onion and garlic in a little oil until soft. Add small quantities of mince at a time and brown slightly. Add the tomato paste and season to taste with salt and freshly ground black pepper. For the tomato sauce, sauté the onion and garlic in a little oil until soft. Add the tomatoes and season with basil and salt and pepper to taste. Reduce the heat and simmer until a fairly thick sauce is formed. Add the sugar and olives. Arrange layers of mince and lasagne or noodles in the prepared dish and pour the tomato sauce on top. Sprinkle with Cheddar cheese and bake for about 20-30 minutes or until the cheese has melted and the dish is heated through. Serve with a salad. Serves 4.