To make the sauce, heat the oil in a large pan over medium heat add the meat and cook until browned stirring frequently. Add the onion stir and cook for 5 minutes.
Stir in the tomatoes, coriander/cilantro leaves, garlic, tomato paste and cook for 5 minutes. season to taste with salt and pepper, cover and let it simmer gently for 45 minutes, siring occasionally.
In a mixing bowl whisk the egg, then add the ricotta and the milk and mix until combined.
Preheat the oven, 375f/190c.
Spoon a thin layer of the sauce on the bottom of an ovenproof dish, then arrange sheets of lasagna over. then spoon over a layer of the ricotta mix then some mozzarella cheese.
Continue the same process twice, finishing with a layer of ricotta. sprinkle over the mozzarella.
Bake covered for 30 minutes then uncover and cook until golden-brown and bubbly. serve immediately.
