Eggplant lasagna with cauliflower bechamel sauce

Roast the eggplant in the oven. Slice and place in thick slices in the bottom of the mold. Season with salt and pepper to taste.

Meanwhile, sauté the onion, garlic and peppers with olive oil, in that order and waiting for each one to poach a little before adding the next ingredient. When the sauce is almost ready, add the meat. Add salt and pepper to taste (salt and black pepper).

Fry the tomato with garlic, onion and bell pepper, or add to the previous meat. I did it separately because I made more quantity for other meals.

Cauliflower bechamel sauce. Put the milk to heat, add the chopped cauliflower, bring to a boil, put over medium heat and wait 10 minutes or so until the cauliflower is tender, add salt and black pepper. Grind.

In another pan melt the butter and fry the flour. When the flour is toasted, be careful not to burn it, add the cauliflower cream and fry it all together. I found it thicker, you can use less flour and butter.

With everything done, all that remains is to assemble the lasagna. I put a layer of eggplant in the bottom. Layer of bechamel sauce. Layer of tomato. Layer of meat. Layer of tomato. Layer of bechamel sauce. Mozzarella slices.

Bake in the oven on both sides until you see how all the ingredients bubble and the mozzarella is well melted (15 min 180 degrees, more or less).

I had about 6 portions that we put in the fridge and we ate it little by little, it holds very well and is still delicious.