Moussakas

Adapted from Mom Larsen.

1 1/2 lbs. ground lamb (or ground beef)
2 medium eggplants, peeled and ends trimmed off
2-3 potatoes, peeled and sliced 1/4" thick
1 cup finely chopped onion
2 (8 oz) cans tomato paste
2 Tbs. butter
2 cloves garlic, minced
1/4 cup plain dry bread crumbs
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. cinnamon
Olive oil
Salt & pepper to taste

Cheese Sauce:
2 Tbs. butter
2 Tbs. flour
3/4 cup chicken broth
1 cup milk
1/2 tsp. salt
Dash nutmeg
1/2 cup grated parmesan cheese
2 eggs, beaten until frothy

Saute onion in butter until transparent.  Push to side of pan.  Add ground meat and minced garlic; cook until no longer pink, breaking up the meat as it cooks.  Add basil, oregano, cinnamon, and tomato paste; stir.  Season with salt & pepper to taste.  Simmer 10 minutes, then stir in bread crumbs.  Set aside.

Cut eggplants in half lengthwise, then slice crosswise into 1/2"-thick slices.  Brush both sides of eggplant slices and potato slices with olive oil.  Place on a baking sheet and bake at 425F for 20-25 minutes, turning slices once.  (Potato slices may need to be removed sooner than eggplant slices; check at 15 minutes.)

For cheese sauce: Melt butter in saucepan.  Add flour and cook 1 minute.  Gradually add milk and chicken broth to saucepan and cook, stirring until smooth.  Remove from heat.  Add salt and nutmeg.  Stir in parmesan cheese.  Add a little sauce to eggs and stir, then carefully add eggs to sauce and mix well.

Spray 9x13" pan with cooking spray and line bottom with potatoes.  Layer 1/2 eggplant, 1/2 meat; repeat.  Pour cheese sauce over top.

Bake at 357F for 20-25 minutes.

Notes:
- My mom's recipe doesn't call for the potatoes and uses melted butter instead of olive oil.
- This can be prepared ahead and kept in the refrigerator but will need to cook longer.

Scrumptious Vegetable Lasagna

Adapted from Healthy Cooking (Feb./March 2010), page 49.

Prep: 45 min. + resting / Bake: 40 min. + standing
Yield: 12 servings

 9 whole wheat lasagna noodles
1 medium yellow summer squash, cut into 1/4" slices
1 medium zucchini, cut into 1/4" slices
1/2 lb. fresh mushrooms, sliced
1/2 medium sweet onion, diced
1 eggplant, thinly sliced
1 sweet potato, thinly sliced
1 yam, thinly sliced
1 Tbs. olive oil
1 jar (25 oz) marinara sauce
1 carton (15 oz) fat-free ricotta cheese
12 slices reduced-fat provolone cheese, halved
2 cups (8 oz) shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Arrange slices of eggplant on wire racks over paper towels; liberally salt both sides and allow to rest for about 1 hour.  Squeeze out excess moisture.  Chop.

Cook noodles according to package directions.

Meanwhile, boil sweet potato and yam slices in salted water until softened but not all the way cooked.  Drain carefully.

Heat oil in a large skillet; saute squash, zucchini, onion, and eggplant until tender.  Add mushrooms during the last minute or two.  Gently stir in sweet potato and yam.

Drain noodles.  Rinse in cold water and drain again.

Spread 1/4 cup marinara in an 11x17" baking dish coated with cooking spray.  Top with six noodles, 1 cup marinara sauce, 1/3 vegetable mixture, 1/2 cup ricotta cheese, 8 half slices of provolone cheese, 2/3 cup mozzarella cheese, and 1/3 cup Parmesan cheese.  Repeat layers twice, or until you run out of ingredients.

Cover and bake at 375F for 30 minutes.  Uncover; bake 10-15 minutes longer or until bubbly.  Let stand 10 minutes before cutting.

Notes:
- Yes, there is a difference between sweet potatoes and yams.  But I guess you could use two of one of them if you prefer.  I just couldn't decide which one I wanted, so I used one of each.
- I made this in two 8x8" baking dishes and froze one of them.  I'm assuming you could make it in an 11x17" dish.
- I'm totally guessing at measurements in the layering process, to tell you the truth.  I was in a hurry and had modified the recipe enough that I didn't bother with exact amounts at that point.  It probably wouldn't hurt to have more marinara sauce than the recipe lists, though.
- I would use more sauce next time.