Here's a pic
Ingredients (serves 4):
2 large onions
3 cloves of garlic
1 can of diced tomatoes
300gr beef mince
plenty of lasagna sheets
200ml of dry white whine (I use Sauvignon Blanc)
2 mozzarella (preferably buffalo)
4tsp of dried oregano
5-6 twigs of fresh basil
salt and pepper to taste
4 tsp of sweet paprika powder
heaps of olive oil
I use a sauce pan for this. Finely dice the onions and garlic, lightly fry them in some olive oil and then add the mince, 4tsp of paprika powder and 4 tsp of the oregano. Fry until the mince is done, add the wine. Cook out the alcohol for a minute or two, add the diced tomatoes. Cook on a low heat with lid on the pan for about 10 minutes.
Preheat your oven at 200 degrees Celcius or 400 degrees Fahrenheit.
Slice the egg plant into thin slices. Prepare a dressing with balsamic vinegar, olive oil, pepper, salt. Soak the egg plant, then grill the egg plant on both sides. Put the egg plant back into the dressing and set aside.
Put the sauce off the heat, now add the mascarpone and diced basil leaves to the sauce, stir until mixed. Add salt and pepper to taste.
It's now time to build the lasagna. I use pots made out of red clay, but you can also use a normal oven dish, if you use the latter you need to grease up the dish with some olive oil. Add the egg plant first, then some sauce. Then some leaves and more sauce (very thin layers of sauce will do). Keep repeating until out of sauce. Be sure to end your lasagna with sauce. Now dice the mozzarella and spread on top.
Put your lasagna in the oven for 40 minutes. When done set aside for 10 minutes, this allows the lasagna to set.
As a side I usually serve this with a side of diced cucumber in balsamic or white wine vinegar with a pinch of salt.
DISCLAIMER: I'm not Italian, I'm just a Dutchy, but this seems like a legit Italian dish to me