Preparation time 25 minutes. Cooking time 55 minutes. 

1. Heat oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add mince, cook, stirring until mince changes colours. Add undrained tomatoes, paste and sugar, cook stirring until sauce thickens. Remove from heat, stir in basil and oregano.

2. Preheat oven to moderate.

3. Beat ricotta, parmesan, mozzarella and nutmeg in medium bowl with electric mixer until well combined. Add eggs, one at a time, beating until  just combined between additions.

4. Place a third of the lasagne sheets in shallow 2.5 litre (10cup) baking dish, top half the meat sauce and half of the cheese mixture. Top with another third of the lasagne sheets, remaining meat sauce, remaining lasagne sheets then remaining cheese mixture. Top with pizza cheese.

5. Bake uncovered, in moderated oven about 45 minutes, or until top browns lightly. Stand lasagne 5 minutes before serving.

Serves 6.  Per serving 32.7g fat, 2620kj (626cal)