Spiced Lasagna

Serves: 8


2 tbsp. olive oil
1 med onion, minced
2 lbs ground meat of your choice (can be substituted to vegetables)
2-1/2 tspt salt, divided
1 tsp black pepper, freshly grated
1 cup chopped parsley
3 14.5oz cans tomato sauce
3-1/2 tsp. BBQ Tanduri Masala
2 tbsp. lemon juice
Zest of one lemon
1-1/2 lbs yukon gold potatoes, peeled & thinly sliced
1/2 lb ricotta salata


Preheat oven to 375F. Lightly oil a 9″ x 13″ baking dish. Heat olive oil in large skillet over med-high heat and sauté onion until translucent. Add meat, 1 tsp salt & 1 tsp pepper. Cook until the meat is browned and cooked through. Stir in parsley and set aside to cool.

In medium saucepan, over low heat, combine tomato sauce and spice blend; simmer 5 min. Take off heat and add 1-1/2 tsp salt, lemon juice and lemon zest. Spread a thin layer of sauce on the bottom of baking dish. Place a layer of potatoes on top of the sauce, using half of the potatoes. Spread half of the meat mixture; then half of the remaining sauce. Repeat layering potatoes, meat mixture and finally sauce. Spread cheese on top; cover and bake for 50 to 60 min. Uncover and bake for an additional 10-15 min to brown the top. Allow to rest 10 min before serving.