Moussaka, a combination of the recipe from Michael Smith, plus the bechamel sauce from Ricardo.
I can't take any credit for this as it was made by my bf. Although a little heavy on the cinnamon, the dish was full of depth and had a little spicy kick to it. The bechamel sauce, (which I made) used sharp goat Gorgonzola as well as some fresh mozzarella. The goat Gorgonzola had enough sharpness to replace the Parmesan that the recipe asked for.
The addition of mushrooms to the top layer of the dish also helped to make this a very substantial main.
We paired it with a quinoa, squash and zucchini salad and some spagettini. Both sides were great with this dish.
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