Lasagne Moussaka

This recipe was created by Chef Michael Boyer from Nordstrom Restaurant Group for our Barilla Great Bakes Recipe Contest.

3 pounds of Barilla Lasagne Chef Sheets
3/4 cup extra virgin olive oil
24 oz mirepoix, minced
8 oz garlic, minced
2 lb. ground lamb
4 tbl kosher salt
1 tbsp black peppercorn, freshly cracked
2 tbsp spanish paprika
2 tbsp smoked paprika
4 tsp cumin, ground
4 tsp Chinese 5 spice powder
2 tsp dry oregano
1 cup dry white wine
8 oz unsalted butter
6 oz all-purpose flour
3 quarts whole milk
1/2 tsp nutmeg, freshly microplaned
1 tbsp kosher salt
8 oz Gruyere cheese, shredded
3/4 cup extra virgin olive oil
16 ea. garlic cloves, smashed, peeled and root end trimmed
3/4 cup tomato paste
3 28 oz cans San Marzano tomatoes and juice
1-1 1/2 tbsp kosher salt
6 lbs. Italian eggplant
1-1/2 cup extra virgin olive oil
3 tbl kosher salt
4 tbl Za’atar

For the Lamb Ragu:

  1. In a rondeau over medium high heat, warm the EVOO, then add the mirepoix and garlic. Sweat until translucent. 
  2. Add the ground lamb. Sear to caramelize slightly then using a wood spoon, break up the pieces to approximately ¼”. 
  3. Add the salt, pepper, both types of paprika, cumin, Chinese 5 spice and oregano. Continue to sauté, toasting the spices and ensuring the lamb is cooked through but still tender, then deglaze the pan with white wine. Reduce the wine by half, then turn off the heat. Taste and adjust the seasoning as desired. 

For the Bechamel Sauce:

  1. In a sauce pot over medium heat, melt the butter, then incorporate the flour, stirring with a wooden spoon. Continue to cook for about 5 minutes, then add the milk, nutmeg, and salt.
  2. Whisk and continue to cook over medium heat until the sauce thickens enough to coat the back of a spoon and the raw flour is cooked out, about 10 minutes. 
  3. Remove from the heat, then add the shredded gruyere cheese, stirring with a rubber spatula until the cheese is melted. 

For the Tomato Sauce:

  1. In a sauce pot over medium heat, warm the EVOO and smashed garlic cloves together. Continue until the garlic cloves are golden brown on all sides, then add the tomato paste. Sauté for 1 minute, then add the canned San Marzano tomatoes and salt. 
  2. Crush the tomatoes while they cook to release their water. Simmer for about 30 minutes, then remove from the heat to cool slightly. 
  3. Using a hand immersion blender, puree until smooth, then taste and adjust seasoning as desired. 

For the Za’atar Roasted Eggplant:

  1. Using a fork, score the skin of the eggplant from top to bottom on all sides. Trim the top of the eggplant and slice across into 3/8” thick slices. 
  2. Using a pasty brush, brush both sides of the eggplant slices with EVOO, then season both sides of the eggplant slices with salt and za’atar. 
  3. Place onto a parchment lined sheet tray and roast in a preheated 400˚F oven until the eggplant is golden brown, about 15 minutes. Then flip and continue to roast until the other side is golden brown, about another 10-15 minutes. Remove from the oven. 

Directions to Assemble Lasagne Moussaka:

  1. Using a pastry brush, apply extra virgin olive oil (about 2 tbsp) to the base and sides of the baking pan. 
  2. Spread 2 cups of Bechamel Sauce evenly along the base of the baking pan. 
  3. Spread 2 cups of Lamb Ragu evenly along the base of the baking pan 
  4. Add a layer of Barilla Lasagne Chef oven ready pasta sheets. 
  5. Spread 2 cups tomato sauce evenly over the lasagne sheets. 
  6. Evenly distribute a layer of za’atar roasted eggplant. 
  7. Evenly distribute 2 oz of freshly grated Parmigiana-Reggiano cheese, 1 tbsp freshly chopped Italian flat leaf parsley, 1 tbsp finely chopped green onion. 
  8. Add a layer of Barilla Lasagne Chef oven ready pasta sheets. 
  9. Repeat steps 2 through 8 three more times. 
  10. The top layer should be Barilla Lasagne Chef oven ready pasta sheets, followed by a layer of Bechamel Sauce followed by drops of Tomato Sauce, and freshly grated Parmigiana-Reggiano cheese. 
  11. Bake, uncovered, in a 350° oven for 45 minutes, until the lasagne sheets are tender and heated through and the cheese is lightly caramelized and bubbling on top. Let the lasagne set for 15 to 20 minutes before cutting or cool completely and reheat individual portions as needed. 
  12. Serve with a side of warm marinara and a final garnish of extra virgin olive oil, freshly grated Parmigiana-Reggiano cheese.