Make the Bolognese Sauce

1. Melt butter with olive oil in a heavy-bottomed pan over medium heat.
2. Add the onion and sauté until translucent and soft.
3. Mix in the garlic, carrot, and celery. Cook for about 4 minutes to soften and develop flavor.
4. Add the ground veal, season with salt and pepper, and cook until no longer pink.
5. Pour in the water, add nutmeg, and let it simmer until partly reduced.
6. Add herbs and spices. Let the mixture cook until the liquid fully evaporates.
7. Stir in the tomatoes, lower the heat, and simmer uncovered until the sauce thickens. Adjust seasoning as needed.

Assemble the Lasagna

1. Slice them thinly, sprinkle with salt, and let them sit for 20–30 minutes to release excess moisture. Rinse and pat dry.
2. Brush lightly with oil and cook on both sides over medium heat until golden.
3. Your Bolognese is ready. Use classic béchamel or replace it with Alfredo sauce for a creamier version.
4. Lightly butter an oven dish. Add a first layer of eggplant slices, spoon over some Bolognese, and sprinkle mozzarella. Repeat for three layers.
5. Spread Bolognese on top and finish with mozzarella.
6. Bake at 180°C (350°F) for about 30 minutes until bubbly and golden.
7. Let rest briefly, then serve warm for perfectly defined layers.