Ingredients:

• 12 pieces lasagne noodles
• 2 T oil
• 1 clove garlic, crushed
• 1 onion, chopped
• 500g minced steak (1 lb ground beef)
• 1/2 tsp dried marjoram
• 1 tsp dried basil
• 425g (15 oz) can peeled tomatoes
• 140g (5 or 6 oz) can tomato paste
• 1 beef stock cube
• 1 cup water
• 1/2 cup dry white wine (or water)
• Salt and pepper to taste
• 1 cup grated parmesan cheese
• 250g (8-9 oz) mozzarella cheese, grated

Method:

1. Heat oil in a large saucepan. Saute' garlic and onion until softened.
2. Add minced beef and brown over high heat
3. Stir in herbs, the undrained peeled tomatoes, the tomato paste, beef stock cube, water, and wine.
4. Season with salt and pepper. Cover and simmer for 30 mins.
5. Spread a thin layer of hot sauce over the base of a 20 cm x 30 cm (8" x 12") oven-safe casserole dish.
6. Arrange a layer of lasagne noodles over it, and top with 1/3 of the sauce and 1/3 of both the cheeses
7. Repeat twice more but reserve the remaining 1/3 of the cheese
8. Make sure the top of the final layer of lasagne noodles is covered well with the sauce or else they'll get crispy.
9. Bake at 220 C (425 F) for 30 mins
10. Remove and sprinkle the remaining cheeses over the top, and bake a further 10-15 mins or until lasagne noodles are tender.