Summary

Ingredients

• 3 eggplant (s)

For the Bolognese:

• 1 onion (s)
• 2 cloves garlic)
• 400 g minced meat
• 1 packet tomatoes, happened
• 1 tablespoon tomato paste, spicy
• Herbs, Italian

For the bechamel sauce:

• 2 teaspoons, heaped butter
• 1 tablespoon, heaped flour
• 125 ml cream
• 375 ml water
• 1 pinch nutmeg
• salt and pepper
• 200 g cheese, rated

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Instructions

1. First cut the aubergines into slices and let them dry in the oven (at least 1 hour at approx. 170 ° C).
2. For the Bolognese, dice the onions and garlic and sauté. Add the minced meat and fry until crumbly. Add the tomato paste. Pour the tomatoes on top and add the spices to taste. Put a lid on the saucepan and let the sauce simmer.
3. Make a bechamel sauce as an additional ingredient. To do this, melt the butter in a small saucepan and add the flour, stir with the whisk until the desired brown color. Mix the cream and water and add sips to the butter and flour mixture. Cook the sauce until the desired consistency is achieved, then season with salt and nutmeg.
4. When the eggplant slices are properly dry, start layering. First spread a layer of béchamel sauce to prevent the aubergines from sticking. Then layer eggplant, béchamel sauce, Bolognese sauce on top. Keep layering until all the ingredients are used up. Sprinkle the lasagna with cheese on top (I used Emmentaler and Mozzarella).
5. Then place the lasagna in the hot oven for 25 minutes at 180 ° C.