Preheat your over head grill on it’s highest setting and place a large fry pan (skillet) on a very high heat.

Add a little olive oil and the beef to the pan. Cook stirring every minute or so until the meat is no longer pink.

Meanwhile, combine ricotta and parmesan in a bowl.

Add the tomato paste and butter to the beef and stir well. Cook for another few minutes until the butter is melted and everything is hot.

Reduce the heat under the pan to medium. Remove 3/4 meat from the pan and smooth the remaining meat over the base.

Cover with 3 of the lasagne sheet 1/3s. Then add more meat (1/4). Layer with more lasagne. Then layer with more meat (1/4) and grate over the parmesan. Layer with the remaining 3 lasagne sheet 1/3s then cover with the remaining meat (1/4).

Scoop ricotta mixture over the top to cover then grate more parmesan over.

Place under the hot grill for about 5 minutes or until the top is golden brown and everything is hot. If you have time let is stand for a few minutes before serving.