Roasted vegetables with lenten béchamel sauce

1. Sauté the onion and garlic in olive oil for 2’-3’.
2. Add mushrooms and carrots.
3. Sauté the mixt for an additional 2’-3’ minutes and pour in the wine.
4. Next, add tomato and parsley, season with salt and pepper and let the vegetables braise until they are left only with
   their sauce.
5. Slightly fry the eggplants and potatoes, remove from pan and transfer them to kitchen paper to drain.
6. Cover the bottom of a casserole dish with a single layer of potatoes and eggplants and spread a portion of the
   vegetables atop this layer.
7. Continue by alternating the cooked ingredients until they are all in.

BÉCHAMEL SAUCE

1. Heat the olive oil over low heat and add flour to slightly roast it.
2. Slowly pour in the almond drink and stir continuously with a whisk to keep lumps from forming in the mixture.
3. Keep adding the almond drink in batches until the béchamel becomes thick and creamy.
4. Add salt, pepper and freshly-ground nutmeg and remove from heat.
5. Pour the béchamel sauce over the vegetables in the casserole dish and roast in preheated oven to 180C for 40’-50’.