Created by ImPat on May 13, 2019
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.
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.
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.
Step 4: Return pasta to stockpot and add sauce mixture and stir over a low heat until coated and hot.
Step 5: Serve the pasta and sauce with parmesan.