• Steps 1
• 4 Mins

Begin by slicing the eggplant and zucchini lengthwise into 1-2 cm thick slices. Season the slices well with salt. Let them sit to draw out the moisture, at least for 30 minutes, while you prepare the sauce and other components.

Zucchini Aubergine

• Steps 2
• 5 Mins

Now, to make the meat sauce: Sauté onion, garlic, chili flakes, and oregano in a pan for about 5 minutes. Add tomato paste and cook for another minute. Add the ground meat and paprika. Cook until the meat is nicely browned.

Yellow onion, finely chopped Garlic, finely chopped Chili flakes Oregano, dried Tomato puree Beef Paprika powder

• Steps 3
• 18 Mins

With crushed tomatoes, water, and soy sauce. Let it then simmer for at least 15-20 minutes.

Tomato, passed Water Soy

• Steps 4
• 10 Mins

While the meat sauce is cooking: Rinse the zucchini and eggplant slices. Sauté them thoroughly one by one in a hot pan until they are nicely browned on both sides. Set aside. Season the meat sauce with basil, red wine vinegar, salt, and pepper.

Basil, finely chopped Vinegar, red wine Salt Black pepper

• Steps 5
• 5 Mins

Take an ovenproof dish and build the lasagna: Start with a layer of meat sauce, followed by eggplant/zucchini, then another layer of meat sauce topped with grated Grana Padano and eggplant/zucchini. Continue layering until the dish is full. Finish with a layer of meat sauce. Top with grated Grana Padano and breadcrumbs.

• Steps 6
• 27 Mins

Bake at 200 degrees Celsius for 25-30 minutes.

• Steps 7
• 2 Mins

Done! Serve with a green salad.