Lamb and Vegetable Layered Béchamel Casserole with Slow-Roasted Vegetables

Method

1. Preheat oven to 375°F (190°C). Toss aubergine and zucchini with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and slightly caramelized
2. In a skillet, cook lamb with onion and garlic until browned and fragrant
3. Add tomato puree and season with salt, pepper, and a pinch of nutmeg
4. In a baking dish, layer the roasted vegetables and meat mixture
5. Make béchamel sauce: melt butter in a saucepan, add flour, and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened
6. Season the béchamel with nutmeg, salt, and pepper
7. Pour the béchamel over the layers and top with grated Parmesan cheese
8. Bake for 20-25 minutes until the top is golden and bubbly
9. Check that the ground meat reaches 71°C (160°F) throughout before serving