The humor today comes courtesy of my daughter.
“Why can’t Helen Keller drive?”
“Because she’s blind.”
“No, really, why can’t Helen Keller drive?”
“Because she’s a woman.”
“Seriously now, why can’t Helen Keller drive?”
“Because she’s dead.”
There is no segue from bad Helen Keller jokes to really good Moussaka Lasagna, so let’s just get on with the recipe.
Moussaka is a classic Greek dish that features layers of eggplant and spiced meat baked in a creamy white sauce.
In this lasagna recipe, Lavash, a thin flatbread, is toasted and layered with roasted eggplant, zucchini and tomatoes. Gruyère adds the perfect richness to the dish.
Moussaka Lasagna
Ingredients for the lasagna:
2 eggplants cut lengthwise 1/4 inch thick
3 sheets lavash bread
3 zucchini, cut lengthwise 1/4 inch thick
3 Tbs extra virgin olive oil, plus more for brushing
2 lbs plum tomatoes, quartered and seeded
2 cloves garlic, finely chopped
1 lb lean ground lamb or beef
1 tsp herbs de provence
2 1/2 cups jarred marinara sauce
2 1/2 cups shredded gruyère cheese
2 cups Creamy White Sauce (recipe follows)
Ingredients for the Creamy White Sauce:
2 Tbs butter
½ cup finely chopped shallots
¼ cup flour
2 cups milk, warmed
¼ cup grated Parmesan cheese
Directions for the lasagna:
1. Position racks in the upper and lower thirds of the oven and preheat to 450°F.
2. Layer the eggplant in a colander and sprinkle lightly with salt. Let stand in the sink for 20 minutes, then pat the eggplant dry (do not rinse).
3. Meanwhile, trim the lavash to fit a 9 x 13 inch baking dish. Toast the lavash in the oven on baking sheets until lightly golden, about 3 minutes. Let cool.
4. Arrange the zucchini on a greased baking sheet, brush lightly with olive oil and season with salt and pepper. Bake until tender, about 15 minutes. Transfer to a plate and let cool.
5. Arrange the eggplant on the baking sheet; brush lightly with olive oil. Arrange the tomatoes on a second sheet; drizzle with 2 Tbs olive oil. Roast the vegetables until tender, about 25 minutes. Let cool.
6. Reduce the oven heat to 400°F.
7. Meanwhile, in a large skillet over medium heat, cook the garlic in 1 Tbs oil until golden. Add the lamb and herbs and cook over medium-high heat, crumbling up the meat, until browned, about 5 minutes. Remove from the heat and stir in 1 1/2 cups marinara.
8. Grease the baking dish and add the remaining 1 cup marinara to the bottom, tilting to coat. Add a layer of toasted lavash. Spoon the lamb mixture on top; sprinkle with 1/2 cup cheese. Add another layer of lavash, 1/2 cup white sauce, the zucchini, 1/2 cup cheese and the tomatoes and their juices. Add a final layer of lavash, spread with 1/2 cup white sauce, then top with the eggplant. Spread with the remaining 1 cup white sauce.
9. Cover the dish snugly with foil and bake for 40 minutes. Uncover, sprinkle with the remaining 1 1/2 cups cheese and bake until golden and bubbling, about 10 minutes. Let cool for 20 minutes before cutting.
Serves 6 to 8
Directions for the Creamy White Sauce:
1. Melt butter in a medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour and cook for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in Parmesan. Season with salt and pepper.
Recipe from Everyday With Rachael Ray Magazine
I’ve got a new favorite song.
The beginning of Ember is so cool. And it only gets better. I love the insistent drums playing against the guitars. The vocals are totally captivating, too.
This tune also rocks.
Check out Father Sculptor on the band’s Website where you can also get the music.
Cheers!
