Vegetable and Meat Sauce Casserole

Name: Vegetable and Meat Sauce Casserole
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 600 g Potato; 1 pcs Aubergine, raw; 1 pcs Zucchini; 3 tbsp Olive oil; Salt, black pepper; 800 g Ground beef and pork; 1 pcs Onion; 2 pcs Garlic, raw; 150 ml Canned tomatoes; 1 tsp Bell pepper; 1 tsp Oregano, dried; 0.25 tsp Cinnamon; 2 tbsp Olive oil; 50 g butter; 50 g Wheat flour; 600 ml Milk, unspecified; Nutmeg; Salt; 100 g Mozzarella

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A hearty, layered family dinner featuring potatoes, eggplant, zucchini, and ground meat under a blanket of béchamel sauce and melted cheese.

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Method

Prep and slice the vegetables: potatoes, eggplant, and zucchini.

Sauté or roast the vegetables tossed with olive oil, salt, and pepper.

Make the meat sauce: brown the ground meat with onion and garlic, add tomatoes and spices, and simmer until cooked through.

Prepare the béchamel sauce: melt butter, cook the flour, gradually whisk in milk until smooth, then season with nutmeg and salt.

Layer the vegetables and meat sauce in a baking dish, top with the béchamel sauce, and sprinkle with grated mozzarella.

Bake in the oven until cooked through and golden brown on top.

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Vegetable and Meat Sauce Casserole

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