Tomato squash moussaka with goat yogurt

• 1 kg of ground lamb from Quebec
• 1 large Spanish onion, chopped
• 100 ml of olive oil 
• 2 cloves of minced garlic
• 5 gr of paprika 
• 5 gr of smoked paprika 
• 10 grams of ground cinnamon 
• 2 grams of Herbes de Provence 
• salt and pepper 
• 1 small red onion, chopped
• a 500 ml can of diced tomatoes
• 2 grams of marjoram 
• 1 tablespoon of sugar 
• 2 medium sized eggplants 
• 100 ml olive oil for the eggplants 
• a peeled and cleaned butternut squash cut into 3 to 4 cm pieces (or 1kg of sweet potatoes) 
• 1 kg of yellow potatoes, peeled and cut into 2 cm cubes
• 500 ml goat's, sheep's or Greek yogurt 

1. In a pot over medium heat, sweat the Spanish onion and garlic cloves with 50 ml of olive oil. 
2. Add the two kinds of paprika, cinnamon and Provence herbs. 
3. Add the lamb, mix well and cook for 15 minutes. Add a little water if necessary then set aside. 
4. In another pot over medium heat, sweat the red onion with the remaining 50 ml of olive oil then add the can of tomatoes, the sugar and salt if necessary. Cook for at least 20 minutes or until fairly thick. To book. 
5. Preheat oven to 375°F. Slice the eggplants 1 cm thick, salt and oil abundantly. Spread the slices on a baking sheet previously covered with parchment paper and bake for 15 minutes or until the eggplants are tender. To book. 
6. Place the potatoes and squash in a pot of cold salted water. Bring to the boil and cook until the vegetables are tender then drain. 
7. Using a potato masher, mash the vegetables to make a puree and add the goat's yogurt, salt and pepper, mix then set aside. 

MONTAGE

1. Preheat the oven to 400°F.
2. In a Pyrex dish, assemble the moussaka as follows: 
1. Distribute the meat at the bottom 
2. Spread the eggplants on the meat 
3. Evenly distribute the tomato sauce over the eggplants 
4. Spread the squash puree evenly on top (like a parmentier)
3. Bake for around twenty minutes. 
   If necessary, turn the oven to broil for a few minutes to brown the top of the moussaka. 
4. Let rest 10 minutes before serving. Accompany with a salad or a seasonal green vegetable.