Eggplant lasagna with beef

Eggplant lasagna with beef

Ingredients for 4 persons

10 to 12 LANZA Lasagna Sheets
380g Minced beef
1 Beautiful eggplant
100g Grated gruyère
75cl Milk
2 Tins of crushed tomatoes
2 Onions
30g Butter
4 tbsp. Flour
4 tbsp. Olive oil
1 tsp. Herbs of Provence
Grated nutmeg (a little)
Salt
Pepper

Preparation steps

Wash the eggplant and cut it into slices. Heat half of the olive oil in a pan and brown the eggplant slices on both sides, until tender. Peel and chop the onions. Sauté the rest of the olive oil in a saucepan and sauté the onions for a few minutes. Add the minced meat and sauté again until the meat is cooked. Then add the crushed tomatoes, Provence herbs, salt and pepper. Mix, cover and simmer for about 30 minutes, stirring occasionally.
Melt the butter in a saucepan. Add the flour, mix and cook for 2 min. Gradually add the cold milk while diluting with a manual whisk. Season with salt and pepper, add the nutmeg and cook, stirring constantly, until the béchamel is thick.
Preheat the oven to 200 ° C.
Place a layer of lasagna dough in the bottom of a buttered gratin dish. Pour over a layer of meat sauce and then eggplant. Continue with a layer of béchamel and a layer of grated gruyere. Repeat the operation 3 times, ending with the gruyere.
Bake for about 30 minutes.

Good tasting !