To make this easy, healthy, creamy, cheesy comfort meal, all you have to do, Collect the ingredients; 2 medium russet potatoes 2 large zucchinis 1 large eggplant 1 colored sweet pepper 3 cloves of garlic sliced Salt and pepper to taste 3-4 tbsp olive oil For the bechamel: 2 tbsp butter 2 tbsp flour 1/8 tsp nutmeg 2 cups milk 1/2 tsp salt to taste For the ragu: 1/2 pound sirloin 1/2 sweet onion diced 2 cloves garlic sliced 1 tsp Italian seasoning 1 tsp oregano Salt and black pepper to taste 6 oz. Tomato sauce 16 oz. Canned san marzano tomatoes 1/2 cup Parmesan Preparation: Start by slicing the veggies, thinner slices are recommended for quick roasting in the oven. Place in a bowl, season with salt, pepper and olive oil. Place on a baking sheet lined with foil and parchment for easy clean up. Roast at 385 degrees F until soft and a color starts to develop. You might want to flip the vegetables on the other side for even cooking half way through cooking. Meanwhile prepare the meat sauce, start browning the meat with the onion and garlic then add both tomatoes, season and let it simmer for 15 minutes. Prep the béchamel by cooking the butter and flour for 1 minute then add the milk slowly, season with salt and a touch of nutmeg if you like. Whisk at all times until it comes to a boil. Assemble the casserole, add the vegetables to the bottom of a baking dish add the meat sauce then the béchamel, top with the Parmesan and bake at 385 degrees F until golden and bubbling. Enjoy with sliced colored peppers on the side. . .
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