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Why do recipes change? Because of family tastes, mostly! Iolanda is from Macerata, but married a man from Puglia, whose mum made timballo with eggplant/aubergine and ziti. And this lasagna is the result. Of course the recipe is not traditional, but it is rooted in two families' traditions. Enjoy! For the pasta: 200g 00 flour and 100g semolina flour (semola rimacinata) a tablespoon of oil (optional) For the meat ragù: a kilo of meats, including beef shin, pork shoulder, minced veal, chicken offal. 750ml of passata, one onion, salt For the filling: 2 eggplant/aubergine, 1 large or 2 mozzarella, 100g mortadella, flour for dunking, oil for frying.
