SPETZQUE

Makes 6 servings

INGREDIENTS
9 lasagna noodles
1 small onion
2 lb (900g) ground beef
135 g chopped ripe olives
120 g mushroom stems and pieces
1 jar (45g) spaghetti sauce
1 ¼ cup (310ml) frozen corn, thawed
1 ¼ cup (310ml) frozen peas, thawed
2 cups (225g) shredded mozzarella cheese
Dash pepper
Dash dried oregano leaves, crushed
Dash Italian seasoning

HOW TO MAKE:
1. Cook lasagna noodles in a boiling water. Drain in colander.
2. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (the closer the cuts are, the finer the onion is chopped). Repeat with remaining onion half.
3. Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat, drain drippings.
4. Add olives, mushrooms and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce, pepper, oregano and Italian seasoning. Heat through, stirring occasionally; set aside.
5. Preheat oven to 350F (180C).
6. Place 3 noodles in bottom of 13x9 inch (32.5x22.5cm) baking dish. Spread half the beef mixture over noodles, then half the corn and peas.
7. Repeat layers ending with noodles.
8. Bake lasagna 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting. Garnish as desired.