Instructions: Fry the onion in the olive oil until transparent, then add the beef, continuing to fry and stir the meat to break it up. Add the garlic. Keep on a high heat until all the meat has browned and any juices have reduced significantly. Add the tomatoes and puree, bring to the boil again, then simmer gently, stirring occasionally, for around 45 minutes. Add a little water if the mixture begins to stick on the pan. It should end with a loose but rich consistency.

Take a large, square flattish ovenproof dish which can take around 2 litres.

Make a thin layer of the meat mixture across the base, then a layer of the dried pasta, then meat, and alternate until the final layer is one of the meat sauce. Lay slices of mozzarella across the top, and sprinkle with the grated Parmesan. Cover the dish and bake at 175C for 25 minutes, uncover, and brown at 225 for 10 minutes.

Serve with plenty of green salad dressed with a plain vinaigrette.

This recipe is my wifes and originates in Sicily where she was born.

Northern Italians add layers of bechamel sauce between the pasta and meat sauce. But authentic lasagna does not utilize cheese sauce....

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.