How to make
Finely chop the onion, grate the carrots, peel the eggplant and cut it into cubes. Pour the oil into a deep frying pan and fry the onion and carrots, add the eggplant and minced meat.
Stew, by stirring occasionally and add diced tomatoes, basil, salt and black pepper. Leave it to cook.
In the meantime prepare the Bechamel. Put the butter in a pan, after it melts add the flour and after a minute add the milk in parts, by constantly stirring. Then add salt, black pepper and nutmeg and boil, until it thickens.
When the minced meat with the vegetables and the Bechamel are ready, assemble the lasagna.
Put a little Béchamel sauce on the bottom of a suitable baking dish, arrange the lasagna sheets on it, then the minced meat and eggplant mixture. Do that, until you run out of products.
Pour about 2 tbsp. of the mixture on the top layer and finally the Béchamel sauce. Cover with aluminum foil and bake the lasagna with minced meat in a heated oven at 370°F (190°C) for about 25 minutes, then remove the foil and bake for another 15 minutes.
Remove the eggplant and minced meat lasagna from the oven, leave it to cool for 15 minutes and serve it.
