Preparation of lasagne sheets:

• Knead a rather firm dough from the ingredients - add durum wheat semolina if necessary. Leave to rest in a cool place for at least 15 minutes. Flatten, cut to the size of the casserole dish and boil briefly in salted water. Rinse in cold water.

Preparation of ragù:

• Sauté the finely diced vegetables in olive oil and add the chopped garlic. Add the two types of mince to the pan, break up with a wooden spoon and fry until the contents of the pan appear quite dry. Deglaze with a good dash of red wine, reduce again and then add the tomato pieces and the tomato puree whisked in the water.
• Stew for about 1 ½ hours over a medium heat.

Preparation of béchamel sauce:

• Melt the butter in a sauté pan, stir in the flour and sweat for 2 minutes - without letting it take on any color. Pour in the milk three times while stirring and stir in until lump-free.
• Simmer briefly, remove from the heat and season with salt and nutmeg.

Preparation:

• Grease a baking dish with butter. Starting with a pasta sheet, layer 5 layers of pasta, ragù, béchamel and grated Parmesan in the oven dish. Alternate the layers with slices of hard-boiled eggs and fried eggplant slices.
• Bake the lasagne at 200 °C for 25 minutes and leave to rest a little before serving.