Salami and meatball lasagne

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Heat a large frying pan with a glug of olive oil and fry the onion and garlic until soft but not coloured.
2. Add the chopped tomatoes, basil, sugar and red wine vinegar. Simmer for 25-30 minutes, stirring. Taste and season.
3. Meanwhile, heat another frying pan with a splash of olive oil and fry the meatballs until evenly browned. Oil a 1.5 litre gratin dish. Put about a quarter of the meatballs in the bottom, top with some of the tomato sauce, a few slices of salami, a few dollops of mascarpone and a few slices of mozzarella. Top with fresh lasagne sheets. Repeat 2-3 times, finishing with a layer of tomato and cheeses.
4. Transfer to the oven and cook for 30-40 minutes until golden and bubbling on top. Serve the lasagne with a crisp green salad.