Tomatoed squash moussaka with goat yogurt

• 1 kg of ground lamb from Quebec
• 1 large chopped Spanish onion
• 100 ml of olive oil 
• 2 chopped garlic cloves
• 5 g paprika 
• 5 g of smoked paprika 
• 10 g of ground cinnamon 
• 2 g of Herbes de Provence 
• salt and pepper 
• 1 small chopped red onion
• a 500 ml can of diced tomatoes
• 2 g of marjoram 
• 1 tablespoon of sugar 
• 2 medium-sized eggplants 
• 100 ml of olive oil for the eggplants 
• a peeled and cleaned butternut squash cut into pieces of 3 to 4 cm (or 1kg of sweet potatoes) 
• 1 kg of peeled yellow potatoes cut into 2 cm cubes
• 500 ml of goat, sheep, 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 types of paprika, the cinnamon, and the herbs de Provence. 
3. Add the lamb, mix well and cook for 15 minutes. Add a little water if needed, 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 to taste. Cook for at least 20 minutes or until thickened to a desired consistency. Set aside. 
5. Preheat the oven to 375°F. Slice the eggplants to 1 cm thick, salt, and oil generously. Spread the slices on a baking sheet lined with parchment paper and bake in the oven for 15 minutes or until the eggplants are tender. Set aside. 
6. Put the potatoes and the squash in a pot of salted cold water. Bring to a 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 yogurt, season with 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. Spread the meat on the bottom 
2. Spread the eggplants over the meat 
3. Spread the tomato sauce evenly over the eggplants. 
4. Evenly spread the squash puree on top (in the manner of a parmentier)
3. Bake for about twenty minutes. 
   If needed, set the oven to broil for a few minutes to achieve a nice color on top of the moussaka. 
4. Let rest for 10 minutes before serving. Serve with a salad or a seasonal green vegetable.