But I wanted to add a spooky element to the dish. 

Wait til you see what I did.

Today was our Halloween Luncheon at the office.  It is an annual tradition.  We decorate, dress in costumes, and feast. 

I made a ginormous lasagna and {Shared the Love} with my work-family.  This Classic Lasagna is layered with a rich meaty sauce, plenty of cheese and and lots of love.

Making lasagna is simply a layering process. 

I found it’s best not to be too focused on specifics, just use good ingredients alternately until you build as tall as your pan can stand. 

I will say, you do want to start with a base of sauce and finish with a layer of cheese. 

Oh, and assembly is so much easier when you have all of your ingredients prepared and close at hand.

Assembly

Our Classic Lasagna assembly went something like this:

• Meaty Marinara to cover bottom of lasagna pan
• Layer of lasagna noodles (pre-boiled until al dente)
• Layer of ricotta/egg/parmesan mixture
• Generous sprinkle of shredded mozzarella
• Light layer of béchamel sauce
• Repeat 3-4 more times.
• Finish with shredded mozzarella

The Spooky Effects

While the lasagna baked, I got busy creating my spooky effect. 

I wanted to create the feel of a haunting face rising out of the top of the lasagna.  Hee hee, have I told you how much I love Halloween?!!

I made a double batch of our Italian Meatballs recipe and formed it into Scream’s Ghostface.   Muaaahhhh…..

I baked our giant face-meatball, so that it was fully cooked. 

On it’s own it was pretty spooky, but I had a grand-plan for this guy.

I placed the baked face on top of the baked lasagna, then filled the eyes, nose, and mouth with marinara sauce.  Slightly melted mozzarella cheese to encase the face. 

Then back into the oven to heat through. 

The finished result….

While the ‘raw’ face showed more Scream similarity, this guy delivered enough creepy to be worthy of our annual Halloween Buffet. 

Our Classic Lasagna {with Spooky Effects} was just one of many fabulous dishes shared today.  Two Halloween Buffet tables this year, beautifully decorated by the uber talented Jennica.

As for the costumes.  Always brilliant.  Here are a few standouts and a link to our work Delaney Facebook Page.  We’re a fun group if you’d like to follow along.

Who else loves/hates the movie The Shining.  Gives me shivers.  These two nailed it.  “Come play with us Danny.  Forever….and ever…and ever.”

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

And me.  Fun day at the office.

All my best,
xo Libby

Print

Classic Lasagna

This classic lasagna is layered with rich meaty sauce, loads of cheese, savory sauce and an element of spooky fun!

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 boxes lasagna noodles 20 noodles

For the meaty sauce layer…

• 120 ounces marinara sauce
• 2 lbs. ground beef
• 1 lb. sweet Italian sausage

For the ricotta layer…

• 1 32- ounce tub ricotta cheese
• 2 eggs
• 1 cup parmesan cheese
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. garlic & herb seasoning

For the Béchamel sauce…

• 5 Tbl. butter
• 4 Tbl. flour
• 4 cups milk
• 2 tsp. salt
• 1/2 tsp. freshly grated nutmeg

Instructions

For the meaty sauce layer…

• Brown ground beef and Italian sausage (casings removed). Drain; combine with marinara sauce.

For noodle layer…

• Cook lasagna noodles according to package instructions.

For ricotta layer…

• Whisk together ricotta cheese, parmesan cheese, eggs and seasoning.

For Béchamel layer…

• Heat milk in a saucepan to just boiling. Melt butter in a medium sauce pan. Whisk in flour; cook for 3 minutes. Add hot milk 1 cup at a time, stirring constantly until incorporated. Bring to a boil, then reduce to simmer for 10 minutes. Season with salt and nutmeg.

To assemble…

• Cover bottom of lasagna pan with sauce; then lasagna noodles. Spread ricotta layer; sprinkled with mozzarella cheese and ladle or two of béchamel sauce. Repeat 3-4 more times. Top with mozzarella.
• Preheat oven to 350 degrees. Bake lasagna for 1 -1 1/2 hours until hot & bubbly. May need to tent loosely with foil if cheese begins to brown. Allow to stand 30 minutes before serving.

For spooky face layer….

• See our Italian Meatball post and get your creative happy on.

The post Classic Lasagna {with a Spooky Effect} appeared first on Lemony Thyme.

Moussaka.  The best Moussaka I’ve ever had was in ‘a diner.’  The kind of diner you find in CT or NY, that are open all night, where you can order fried eggs, t-bone steaks, pancakes, cocktails, Moussaka (or hundreds of other dishes)…any time of day.  Every time I visit my sister we have at least one meal at a diner, doesn’t matter which one because they’re all good, and most often I order Moussaka.

The easiest way for me to explain this dish is to refer to it as Greek Eggplant & Lamb Lasagna with a really rich cream sauce on top.  The truth is it’s nothing like Italian Lasagna except that it has layers.  Let’s talk about the layers, as they are what make this dish so rich and heavenly.  They are also what make it a bit time consuming to make (but oh soooo worth it).

Layer#1 ~ Potatoes & Eggplant

Like any ‘classic’ dish, the Moussaka recipe variations are endless beginning with whether or not to add potatoes and whether to peel the eggplant.  I love the potato layer, it creates the bottom ‘crust’ if you will.  And for the eggplant, peel it or not, your call, but I’m breading mine like I do for Eggplant Parmesan.  I mean really, we’re going to top this whole dish with an inch of bechamel sauce, we’re not tracking calories.  I prepare Layer #1 ingredients first, and sometimes the day before.

Layer #2 ~ Lamb Meat Sauce

Recipes I’ve read say you can use ground lamb or ground beef.  To me, the lamb is a key ingredient, but I’m sure it would be lovely with ground beef as well.  Having said that, the seasonings are another of the many unique features of Moussaka.  Cinnamon, allspice, and oregano combine with onion, garlic, tomato paste, and red wine in this lovely meat sauce.  This too can be made the day before as a time saving step.

Layer #3 ~ Bechamel Sauce

Bechamel Sauce, egg yolks and all, turns a great dish into a ‘classic’ masterpiece.  Ladled generously over the top of this layered dish, the bechamel sauce creates an almost souffle-like finish.  Incredible.  This step however needs to be done in real time just before assembling the dish for baking.

Before deciding whether or not I would even tackle a ‘Moussaka Post’ I ready many recipes.  I chose to follow this one from Simply Recipes because her step by step instructions are always so helpful and it sounds delicious.  I made just a few changes AND cut the recipe in half.  The original recipe serves 8.  The recipe below will make 4 generous servings.

Print

Moussaka {Greek Eggplant & Lamb}

Course Entree

Cuisine Greek

Prep Time 1 hour hour 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours

Servings 4

Author Simply Recipes, lightly adapted

Ingredients

For Layer #1 ~ Eggplant & Potatoes

• 1 lg. eggplant
• 1 Tbl. salt
• 1 egg beaten
• 1 cup Italian breadcrumbs
• 2 Tbl. olive oil
• 2 yukon potatoes
• 1 cup Parmesan cheese grated

For Layer #2 ~ Meat Sauce

• 1 lb. ground lamb or beef
• 1 Tbl. olive oil
• 1 small onion diced
• 2 garlic cloves minced
• 1/2 tsp. allspice
• 1/2 tsp. cinnamon
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 Tbl. tomato paste
• 1/4 cup red wine
• salt to taste

For Layer #3 ~ Bechamel Sauce

• 4 Tbl. butter
• 1/4 cup flour
• 2 cups milk
• 2 egg yolks
• 1/8 tsp. nutmeg
• 1/2 tsp. salt or more to taste

Instructions

For Layer #1 ~ Eggplant & Potatoes

• Cut eggplant into 1/4-inch thick slices, place in single layer in colander, sprinkle with salt and allow to drain for 30 minutes (during this time prepare the meat sauce). Rinse off salt then press slices between paper towels, removing as much excess moisture as possible. Dip each slice in beaten egg and then breadcrumbs. Pan fry slices in olive oil until browned on each side. Reserve.
• Boil potatoes until just fork tender. Allow to cool. Remove skins, cut into 1/4-inch thick slices. Reserve.
• Grate Parmesan cheese and reserve.

For Layer #2 ~ Meat Sauce

• In a 12-inch skillet over medium heat, saute onion in olive oil until translucent, add in garlic and saute another minute. Add in lamb and seasonings and cook until meat is cooked through. Add in tomato paste and wine, cook for an additional 5 minutes. Reserve.

For Layer #3 ~ Bechamel Sauce

• In a medium heavy bottom sauce pan over medium-low heat, melt butter. Once completely melted whisk in flour until well blended. Slowly pour in milk, whisking continuously as the sauce will become very thick until all milk is incorporated. Increase the temperature to medium and add in the salt and nutmeg.
• To temper the egg yolks so they won’t scramble when added to the hot sauce, beat egg yolks in a separate bowl and add a ladle of sauce to the yolks WHILE whisking. Once combined pour egg mixture back into sauce and whisk well. Reduce the heat to the lowest temperature, do not allow to boil.

To assemble the Moussaka…

• Preheat oven to 350 degrees. Coat an 11×7 or 9×9 pan with cooking spray.
• Line the bottom of the pan with a single layer of potato slices, overlapping slightly. Top with a layer of eggplant slices, then add the meat sauce, top that with any additional eggplant slices. Sprinkle with half of the Parmesan cheese. Ladle the bechamel sauce generously on top, then sprinkle with remaining cheese.
• Bake for 35 – 45 minutes until top is golden brown. Allow to rest at least 10 mnutes before serving.

The post Moussaka {Greek Eggplant Lasagna} appeared first on Lemony Thyme.