Eggplant, zucchini and pork lasagna

Ingredients

For the meat and vegetables

• 800 g pork leg
• 30 ml olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 medium eggplant (300 g)
• 1 medium zucchini (250 g)
• 30 ml olive oil
• 500 ml tomato juice
• 5 g fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

For the white sauce

• 35 ml olive oil
• 10 g flour
• 350 ml milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 80 g grated mozzarella

For assembling

• 125 g lasagna sheets
• 1000 ml lukewarm water
• 5 ml olive oil
• 100 g grated cheese or mozzarella

Preparation

1. Cut the pork leg into cubes, then mince it. Pat it dry with paper towels, without washing it. Dice the eggplant and zucchini, skin on, and finely chop the thyme. 2. Heat 30 ml oil in a pan and cook the meat for 8 minutes, stirring to break it up. Once browned, add 1 teaspoon salt and 1/2 teaspoon pepper. 3. In a large pan, fry the vegetables in two batches, using 15 ml oil for each batch. Keep the heat high and cook each batch for 5 minutes, until lightly browned around the edges. 4. Mix the tomato juice with the thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Put the meat and fried vegetables in a bowl and mix them together. 5. Heat 35 ml oil in a saucepan, add the flour and whisk. Gradually pour in the milk and cook the sauce for 8 minutes over low heat, stirring until it reaches the consistency of a thick cream. Add 1/4 teaspoon salt and the nutmeg, then stir in 80 g mozzarella until it melts. 6. Heat the oven to 180°C. Grease an ovenproof dish about 20 × 30 cm with 5 ml oil. Dip the lasagna sheets in 1000 ml lukewarm water, then spread half the white sauce in the dish and top with a layer of sheets. 7. Divide the tomato juice in two and use half for each of the two filling layers. Add the first layer of juice, half the meat and vegetable mixture, another layer of sheets, then repeat with the remaining juice and mixture. Finish with sheets and the rest of the white sauce. 8. Sprinkle 100 g grated cheese or mozzarella on top and bake for 30-35 minutes, until browned. Leave the lasagna to rest for 15 minutes before cutting into portions and serving warm.