Eggplant lasagna with zucchini bechamel sauce

- Eggplant - 100% turkey - Grated cheese - Mushrooms - Roasted red bell pepper strips - Salt FOR THE BÉCHAMEL SAUCE - Zucchini - Onion - Milk for the béchamel - Salt and nutmeg . Laminate the eggplant and put it half an hour in a bowl with salt to release the bitterness. Rinse it, dry it with kitchen paper and grill the slices. For the béchamel sauce we poach the onion, when it starts to brown we add the chopped zucchini and when it gets soft we add a splash of milk, nutmeg and salt. Blend everything. 👉 We prepare the ingredients that we are going to put, in my case I have sautéed mushrooms with red bell pepper. 👉 Pour some tomato sauce in the mold where we are going to make the lasagna and put layers to taste. 👉 Finally, pour the zucchini béchamel sauce on top, a little grated cheese and bake in the oven.