Ingredients:

• 3 eggplants

• 500 g spinach

• 500 g ground meat

• Salt to taste

• Pepper to taste

• 1 zucchini

• 2 tomatoes

• Nutmeg (to taste)

• 2 garlic cloves

• Lemon juice

• 1 red bell pepper

• Olive oil (as needed)

• 4 basil leaves

Preparation:

Spinach Sauce:
Blend the spinach leaves, basil, garlic cloves, lemon juice, red pepper, 2 tablespoons of olive oil, salt, and nutmeg until you get a smooth paste.

Lasagna:
Mix well and let it cook. Slice the eggplants into thin rounds and blanch them in boiling water for a few minutes. Chop the onion, dice the zucchini, and chop the tomatoes. Place them in a pan, season with salt and pepper, and cook until the vegetables are translucent. Blend until you get a smooth cream and add the ground meat.
Start assembling the lasagna in a baking dish: one layer of ground meat, one layer of eggplant, and one layer of spinach sauce. Repeat the process until all ingredients are used up. Place in the oven and cook.