Name: Moussaka
Yield: serves 6
Ingredients: 2 cups plain nonfat yogurt; 1 pound ground turkey; 1 yellow onion, cut into 1/4-inch dice; 1 garlic clove, minced; 1 teaspoon ground cinnamon; 1 teaspoon coarse salt, plus more for eggplant; 1/4 teaspoon ground nutmeg; 1/4 teaspoon freshly ground pepper; 1 28-ounce can whole peeled tomatoes, coarsely chopped; 1/4 cup tomato paste; 1/4 cup chopped fresh oregano; 1/2 cup chopped fresh flat-leaf parsley; 2 medium eggplants (about 2 pounds); Olive oil cooking spray; 1/4 cup (1 ounce) grated Parmesan cheese; 1 large egg plus 1 large egg white

Moussaka may be assembled 1 day in advance and refrigerated; bake for an additional 15 to 20 minutes, or until the center is hot.

Cooks' Note

Moussaka may be assembled 1 day in advance and refrigerated; bake for an additional 15 to 20 minutes, or until the center is hot.

Recipe notes

Halloumi Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!