2 tbsp olive oil
½ onion, peeled, sliced
2 garlic cloves, crushed, with the side of a knife blade
200g/7oz beef mince
salt and freshly ground black pepper
1 x 400g can tomatoes
2 tbsp tomato purée
pinch chilli flakes
200g/7oz lasagne sheets, cooked in boiling water according to packet instructions, drained, cut into strips lengthways
55g/2oz cheddar, grated
Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 3-4 minutes, or until softened.
Add the beef mince and fry for about eight minutes, or until browned all over, stirring occasionally. Season with salt and freshly ground black pepper, to taste.
Add the canned tomatoes, tomato purée, chilli flakes and paprika to the pan. Simmer for 5-7 minutes, stirring well.
Mix the cooked pasta strips into the sauce and serve on a plate, scattered with grated cheddar.
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