Eggplant lasagna

This dish is perhaps not so typical, even less exclusive to Cuban cuisine, it's true, there are nevertheless so many eggplants, and pumpkins at the moment, that I didn't want to miss the opportunity to share with you this simple recipe with such an authentic taste. If instead of eggplant we use slices of pumpkin and we do the same procedure, we will obtain the variant of lasagna with pumpkin bolognese.

The idea is essentially to replace the sheets of pasta typical of the original Italian lasagna recipe, very difficult if not impossible to find in Cuba, with these aforementioned vegetables.

So let's take advantage of it, since we came across a beautiful piece of peasant cheese, to prepare a criolla lasagna.

We start by cutting eggplant slices about 1 cm thick. Next we're going to go through the hot plate with a little oil and salt.
While we cook the eggplant, we grate the carrot and put it to fry in another pan with oil and a pinch of salt. When it starts to brown, we will put the minced meat and work it so that it is as shredded as possible. Once the meat is cooked, we will add the tomato sauce and stir. We will cook everything together until the tomato sauce is reduced and thickened. Add the chives just before lowering the heat.

When we have the picadillo with sauce and the eggplant ready, we will proceed to assemble the lasagna on a tray that can be used in the oven. We will start by putting a layer of eggplant, then meat and cheese, and so on, keeping in mind that the last layer must also be eggplant.

Then we put plenty of cheese on top and put the lasagna in the oven or microwave, until the cheese is melted and golden. Then we have already finished the eggplant bolognese lasagna, we will take it out of the oven and we will quickly bring it to the table so that it does not cool down.

That would take a cold beer though, my friends.
And you... how would you make your own lasagna?