Add salt to the boiling water of lasagna and let it simmer for more than 8 minutes and cool.

Slice the eggplant into 7mm thick slices and sprinkle with salt.

To make the sauce, chop the onion, put a little canola oil and olive oil in a heated pan, stir-fry for about 7 minutes, then put the minced beef and pork together and stir-fry them over high heat. When the meat is cooked to a certain extent, add tomato paste and stir-fry for another minute.

Put the whole tomato in a bowl, roughly mash it into 3, add chicken broth, dried oregano, basil, and bay leaves, boil it over a gentle fire for about 30 minutes, and season with salt and pepper. When using raw basil leaves, tear them into small pieces 5 minutes before completion. This completes the bolonese sauce.

Remove the water from the prepared eggplant with a paper towel, surround it with canola oil in a wide pan, grill it over low heat, and season it with salt and pepper.

Cut and trim the bottom of oyster mushrooms, stir-fry them, and season them with salt and pepper.

Place the bolognese sauce on the bottom of the gratin bowl, add a slice of lasagna, and sprinkle with salt and pepper. Again, add a generous amount of Bolonese sauce, then lay a layer of eggplant and place a slice of lasagna on top. Sprinkle with salt and pepper, put the bolognese sauce one more time, then put the stir-fried mushrooms on top and sprinkle a lot of cheese on top.

Cover a gratin bowl with foil and bake in an oven at 185 degrees for about 20 minutes, remove the foil, raise the temperature to 200 degrees, and bake for another 5 to 8 minutes until the cheese is yellowish brown.