INGREDIENTS: x 6 people
2 long eggplants 250 grams pork sausage 200 grams of Bitt cheese 15 rectangles of fresh pasta with spinach 1/2 white onion 50 grams butter for the white sauce + a little to brown 50 grams flour 00 half litre milk extra virgin olive oil 1 sprig of rosemary a dash of white wine nutmeg salt PREPARATION: Wash the eggplants and cut from the short side, into thin slices. Salt the slices and let them bleed for 10 minutes. Dry with paper towels. Heat a griddle and grill the eggplant on both sides. In a pan fry a bit of white onion with 2 tablespoons of oil and a sprig of rosemary. Add the sausage, cut into small pieces and cook for 10 minutes. Add the wine and remove from heat. Prepare a bechamel sauce: make the roux with 50 grams of flour and butter and add warm milk. Cook until thicken. Add a pinch of salt and nutmeg. Remove the rind to the cheese and grate it. Take a baking dish large enough, put to the bottom few spoonfuls of béchamel. Place the sheets of pasta (3 per layer), previously boiled in water for about 4-5 minutes, and start stuffing the lasagna. Put in each layer a few slices of grilled eggplant, a bit of sausage, two tablespoons of Bitto cheese and 4-5 tablespoons of bechamel. Overlaying a second layer of dough with the filling and continue until you close the top layer only with the pasta . Distribute on the surface the remaining bechamel and a few flakes of butter. Bake at 200 ° C for about 20-25 minutes. The last 5 minutes turn on the grill until the surface is golden brown.