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Recipe from: 10/17/1991 12:00:00 AM
Ingredients 18
Servings 4


  • 6
    lasagne sheets
  • MEAT
  • 1
    onion, sliced
  • 1
    clove garlic, crushed
  • oil
  • 500
  • 30
    tomato paste
  • salt
  • freshly ground black pepper
  • 1
    onion sliced
  • 2
    cloves garlic, crushed
  • oil
  • 400
    whole tomatoes, sliced into smaller pieces
  • 5
    dried basil
  • 30
  • 10
    black olives, stoned
  • 50
    Cheddar cheese, grated


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.

Read more on: bake  |  beef

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