|Minced steak||750 Gram|
|Freshly ground black pepper||To Taste|
|Olive oil||4 Tablespoon|
|Cooked lasagna||500 Gram (2 Packets Of 250 Grams Each)|
|Tomato sauce||3 Cup (48 tbs)|
|Ricotta cheese/Cottage cheese||500 Gram|
|Mozzarella cheese||500 Gram|
|Grated parmesan cheese||1 Cup (16 tbs)|
Season the meat with salt and pepper. Shape into balls a little larger than a marble. Heat the oil in a frying pan and brown the meatballs in three portions, so that the oil keeps hot and free from moisture. Then place all the meatballs back in the pan and allow them to cook gently for 5 minutes.
Note: If not using precooked lasagne, cook the pasta. It is better to boil the pasta in two lots, unless you have a very large saucepan. Stir while it is cooking, as this type of pasta has a tendency to stick. Bring a large pot of water to the boil, add salt and place half the lasagne pasta in the boiling water. Boil 10 to 12 minutes or until tender. Drain and refresh in cold water. Leave in cold water until ready to use. Repeat with remaining pasta. Make sauce. Butter a large baking dish or oven proof casserole and spoon about one - third of the tomato sauce into it. Arrange half of the lasagne pasta on top and then a thin layer of sauce. Arrange half of the ricotta cheese. Slice the mozzarella cheese and arrange one-third in a layer and sprinkle with one-third of the parmesan cheese. Spoon over more of the tomato sauce and then add the meatballs, one-third of the cheeses and the remaining lasagne pasta. Coat with remaining tomato sauce and then add remaining cheeses, ending with a layer of parmesan cheese. Bake in a moderate oven 180C (350F) for about 45 minutes or until the top is golden.
TOMATO SA UCE: Heat 3 tablespoons of olive oil in a saucepan, add 1/2 stick chopped celery, 1 finely chopped onion and 1 crushed clove garlic and brown lightly. Add 750g ripe tomatoes or 2 x 440g can of tomatoes, 3 tablespoons tomato paste, 1 cup wine or water. Season with salt and freshly ground black pepper, adding a bay leaf and bouquet of herbs. Cook gently for 30 minutes. Remove the bay leaf and bouquet garni and rub through a sieve. Serves 12 to 15.