In a pan grill or bake thin slices of egg plant potato or sweet potato for at least ¼ hour.
Make the meat sauce by frying is a medium saucepan the following:
750 gm total of mixed ground beef lamb or pork.
250 gm diced italian sausage.
1 large chopped onion.
Add ‘some of the following’ and simmer for at least 10 minutes:
500 gm canned chopped tomatoes.
150 gm tomato paste.
Couple splashes wine.
Couple splashes of light soy sauce.
½ dozen cloves of diced garlic.
1 or 2 tablespooon of middle eastern spice mix such as the following:
Berbere.
Harissa.
Ras el hanout.
Tajine.
1 tablespoon dried parsley flakes.
1 tablespoon dried oregano.
1 tablespoon dried basil.
1 teaspoon black pepper.
1 dozen anchovies.
1 teaspoon miso.
1 teaspoon scrimp sambal paste.
A few splashes of xo sauce.
Make ricotta by bringing milk to 90 c and then adding enough citric acid to make the milk clot.
Strain out the ricotta solids.
In an oven dish assemble in layers:
The mince.
Sheets of dried lasagne.
Ricotta.
Bake on the webber charcoal barbecue with the lid on.
Refresh with some liquid if it gets too dry.
Instead serve with the white sauce on top instead if desired for a better lasagne.
