Ingredients
- 1 onion, finely chopped (large onion)
- 150 grams salami ( Hungarian salami slices, chopped)
- 2 cloves garlic, crushed
- 1/2 teaspoon oregano, dried
- 420 gram pasta sauce (cherry tomato and chilli pasta sauce, jar of)
- 400 gram crushed tomatoes (canned)
- 1/2 cup Kalamata olives (drained and pitted)
- 1 teaspoon caster sugar
- Salt, to taste
- Pepper, to taste
- 1 packet (375 gram) lasagna pasta (fresh sheets)
- Parmesan, finely grated to serve
How to Make
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Step 1: Heat an oiled, large, nonstick frying pan over a medium heat and add onion, salami, garlic and oregano and cook, stirring occasionally, until soft.
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Step 2: Stir in the sauce, tomatoes, olives and sugar and bring to the boil and cover with lid and gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened and season with salt and pepper.
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Step 3: Meanwhile, separate lasagne sheets and tear each sheet lengthways into four pieces and cook in a stockpot of boiling, salted water for about 5 minutes, or until just tender and drain.
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Step 4: Return pasta to stockpot and add sauce mixture and stir over a low heat until coated and hot.
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Step 5: Serve the pasta and sauce with parmesan.
We hope you enjoy this recipe!
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