Preparation
Step 1
Start with the meat sauce. Set a large saucepan with the olive oil over a medium-high heat. Brown the mince really well to develop colour and flavour, and to evaporate all the liquid – about 10 minutes. Remove from the pan then add the onion, carrot, celery, garlic and chilli. Season with salt.
Step 2
Cook for 4-5 minutes, adding more oil if needed, then mix in the eggplant and zucchini. Cook for 4-5 minutes more, stirring occasionally, until all the vegetables start to soften. Add the dried lime and spices and return the mince along with the sieved tomatoes and tomato paste. Top up with 250ml water, bring to the boil then cook on a medium-low heat for 1 hour, until the sauce is rich and thick. Remove from the heat.
Step 3
Preheat the oven to 180C. To assemble the lasagne, add a thin layer of sauce to a large, deep-sided baking tray. Top with the lasagne sheets to cover the bottom, then layer with the meat sauce and alfredo sauce. Continue until you have used all the lasagne sheets, meat sauce and cheese sauce, finishing with a layer of pasta and cheese sauce. Sprinkle the parmesan on top and bake for 45 minutes, or until golden and bubbling. Leave to cool completely on a wire rack then chill in the fridge overnight.
Step 4
The next morning, cut the chilled matazeez lasagne into 12 equal-sized squares. Put on a tray and freeze until solid.
Step 5
Build your breading station. Put the flour on one plate, the eggs on another and the breadcrumbs with parmesan and parsley on a third plate. Season each one.
Step 6
Half-fill a heavy-bottomed saucepan with vegetable oil and heat until it reaches 180C (use a thermometer to check the temperature or if you don’t have one, add a small piece of bread – if it sizzles and starts to turn golden brown, it’s the correct temperature).
Step 7
Dredge the matazeez squares in the flour, then the egg, then the breadcrumbs. Do this one at a time. Working in batches, fry the matazeez squares until golden all over. Serve hot with the tomato sauce served on the side.
