Heat the oven to 180°C.
Cut off the ends of the eggplant, then slice lengthwise, about 3-mm thick.
Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
Place them in the oven for 5 minutes. You might want to add a little bit of olive oil.
In de meantime, make the meat sauce. In a large skillet fry the onion and garlic for 2 minutes. Add the minced meat, cook until brown.
Add the tomato sauce, crushed tomatoes, tomato paste and seasoning.
In a different bowl, mix the ingredients for the white sauce.
Cook the pasta al dente. Add a little bit of oil to the water to keep the from sticking together.
Assemble the lasagna. In a baking dish, add a very thin layer of meat sauce. Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and ⅓ of the meat sauce. Add the egg plant. Repeat the layers of the sauce. Add a final layer of the remaining noodles, meat sauce, white sauce, and extra mozzarella.