this is very simple
ingredient
lasagna dough
béchamel sauce
beef broth or other
goat's milk
flour, butter
nduja , spianata
eggplant
provolone cheese
salt peper if needed
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for the béchamel sauce
60 gram butter
50 gram flour
1/2 liter goat's milk
1/2 liter beef broth
sea salt or bouillon cube (if you are not alergic to msg)
cooking gently 10 mn with lid
put 35 gram nduja in , and and mix well
set a the side
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eggplant fried
cut the eggplant in lengthways , thickness 4 mn
sprinkle the eggplant with fine salt, drain the eggplant for 15 minutes, rinse with fresh water, dry well and fry them in oil in a deep fryer for 3 mn ,
put aside
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the spianata cut it finely or buy it already cut finely
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procedure
in a baking sheet
put all the elements layer by layer
butter the bottom, put a layer of bechamel
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a layer of lasagna, a bit of béchamel on top and eggplant on it, a little provolone
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a layer of lasagna, the béchamel on top and the spianata and a little provolone on the top, and so on .,again :
a layer of lasagna, a bit of béchamel on top and eggplant on it, a little provolone
you make at least 5 layers of lasagna
Ps
you can make a vegan version without Spianata 
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