Lasagne Bolognese with zucchini and eggplant

Ingredients for 6 servings:

• 500 g minced meat
• 1 onion(s)
• 2 garlic cloves
• 1 carrot(s)
• 1 celery
• 2 can/n tomatoes, chunky
• salt and pepper
• 2 bay leaves
• 80 g butter
• 80 g flour
• 1 liter of milk
• some nutmeg
• 1 zucchini
• 1 eggplant(s)
• 4 tbsp oil
• 100 g Parmesan, grated
• 9 lasagna sheets without pre-cooking

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the eggplant and zucchini into strips lengthwise, season, and fry in oil. Finely chop the onion, carrots, and celery. Crush the garlic and sauté everything together in oil. Add the minced meat and fry. Once the meat is crumbly and seared on all sides, add the chopped tomatoes, pepper, salt, and bay leaves. Simmer for 15 minutes over low heat. For the béchamel sauce, melt the butter and stir in the flour. Remove the pan from the heat and add the milk; stir well. Add salt, pepper, and a little nutmeg. Bring to a boil, then simmer for 10 minutes over low heat. Line a baking dish with lasagna sheets and cover with minced meat sauce. Then place a layer of cooked eggplant on top and finish with béchamel sauce. The next layer is constructed the same way as the first, except that the eggplant is replaced with zucchini. The third layer ends with the béchamel sauce. Sprinkle Parmesan cheese on top and finish with butter flakes. Bake the lasagna at 180 degrees Celsius for 25 minutes.