Eggplant and minced meat lasagna

Wash all the vegetables. You can use whatever you have at home. We put the oven at 180°C to heat up.

Cut the eggplant into thin slices, I have been doing them on the grill but you can do them in the micro, in the oven (reserve). Cut all the vegetables into small squares (onion, garlic, peppers, mushrooms) and poach them in a pan with a little oil, salt and pepper, when they are golden brown add the tomato and let it cook over low heat.

In another frying pan put a little oil and add the meat and salt and pepper. When it is browned, add it with all the vegetables and leave it for 5 minutes so that everything integrates.

With the milk, butter and flour make a béchamel sauce. Depending on whether you like it thicker or thinner, add less or more flour.

Now we assemble the lasagna. In a baking dish put baking paper, a little of the bechamel sauce and a layer of eggplants. Put all the mixture of minced meat with vegetables and on top another layer of eggplants. Finish with bechamel sauce and grated cheese. Bake in the oven for 30 minutes.

I accompanied it with a salad. And to eat.