Lasagna with meat on coals

Ingredients:

• 2 tbsp. whole milk ricotta
• 1 teaspoon Italian seasoning
• 1 large egg
• 3/4 tbsp. grated parmesan
• 4 cups of any tomato sauce, such as marinara
• 250 g no-boil lasagna sheets (12 pcs.)
• 450 g raw sausages for frying, casings removed (optional)
• Two 220g bags of grated mozzarella (about 4 cups)
• Special equipment: a brazier with a lid (cast iron) with a volume of 8 liters and a width of 30 cm.

Preparation:

1. In a medium bowl, whisk together ricotta, Italian seasoning, egg, and 1/2 cup Parmesan cheese until smooth.
2. Pour 0.5 cups of sauce and 0.5 cups of water into the bottom of a large casserole dish with a lid. Top with 3 lasagna noodles, breaking them as needed to fit. Top with 1 cup of sauce, spreading it evenly. Spoon in a third of the ricotta mixture and spread it out.
3. Add a third of the sausage in an even layer, if using. Sprinkle with 1 cup of mozzarella. Repeat layers 2 more times with noodles, sauce, ricotta, sausage, if using, and mozzarella. Finish with another layer of lasagna noodles and pour the remaining 1/2 cup of sauce. Top with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan. Cover.
4. Light the coals or fire. Arrange the coals so that there's a hole in the center large enough for the cauldron to fit into without touching the coals. Place the cauldron in the hole. Using tongs or a spatula, place a few coals on the cauldron's lid.
5. Cook for 20 minutes, turning the pan occasionally. Remove the coals from the lid and take the cauldron off the heat. Let the lasagna rest, covered, for another 15 minutes. Serve immediately.