Cut Lasagne Noodles are tossed with a rich yet light tomato based sauce with layered flavors including fennel enriched Chicken”Sausage”and sautéed Eggplant. Garnished with Feta crumbles and fresh Oregano. A delectable Deconstructed Moussaka Pasta!

Think about this recipe as a tossed Greek Pasta Dish with Moussaka ingredients that’s hearty yet light.

Why I love this Deconstructed Moussaka:

• Quicker than traditional layered Moussaka Casserole
• Lighter in texture – eggplant is pan roasted not fried and adds a nice veggie component
• No heavy white béchamel sauce needed; pasta is very moist and beautifully sauced
• The ruffled edges of cut Lasagne Noodles are attractive… good looks always counts!
• Chicken sausage contains aromatic ground fennel with a anise flavor that complements all the components in this dish
• I LOVE the chicken sausage in this pasta! Better flavor than ground beef and lighter
• Garnished with feta cheese that melts into the finished dish
• Oregano is considered the national herb of Greek cuisine! I looks attractive in the dish and lends an important flavor

I love the look of ruffled edge pasta!
This recipe IS a Pasta Riff on Greek Moussaka!
You can use Malfaldine Pasta – a ribbon like pasta featuring ruffled, wavy edges.
OR DO WHAT I DO BELOW

I cook lasagne noodles and drain. On a cutting board I cut the lasagne noodles in strips with a pizza cutter (or use a sharp knife); each noodle cut in fourths lengthwise… fabulous!

I like a lot of eggplant on the dish! Very veggie-forward.
Peel most of the eggplant skins off leaving some for texture, color and flavor. Slice into circles, then in half inch strips.

I use 3 chicken tenderloins and add to a small food processor with scallions, ground fennel, salt & pepper and sun dried tomatoes

I pulse together until ground with some texture. Chopping the scallions and sun dried tomatoes first insures the right consistency. Can be made a day ahead as well; chill in refrigerator in a glass container with a tight seal. You can use store bought chicken sausage – although I would remove the casing.

Let’s make the Moussaka Pasta!

STEP 1:

Use one stick proof skillet for this dish

Cook the eggplant strips in a stick proof skillet with olive oil (small amount), turning until golden, cooked through and somewhat limp; remove to a plate

STEP 2:

Cook the Chicken Sausage in the stick proof skillet. Add 2 teaspoon mounds, slightly flatten and cook on both sides until golden and just cooked through; remove to a plate

Can you use other chicken sausage?

Yes! Although I would remove the casing.

STEP 3:

Base of the Sauce: Add Olive Oil, Sliced Garlic and Scallions and cook 1 minutes until slightly golden. Add the sun dried tomatoes and chili flakes; stir in

Add Red Wine, Marinara Sauce (homemade or type such as Rao’s) and water – cook at a simmer to combine flavors and slightly reduce

Add the cooked eggplant and crumbled Chicken Sausage

STEP 4:

Toss in the Cooked Pasta – I cut cooked lasagne noodles in strips; each noodle cut in fourths lengthwise. Garnish with Feta Cheese and Fresh Oregano Leaves

PLATING THE DISH:

Serve warm with crumbled Feta Cheese on top, garnish with Oregano Leaves and enjoy!

“Kali orexi”- “Bon appétit” in Greek!
Karen

Other Pasta Dishes to make and Enjoy:

Golden Tomato Sauce with Mafaldine Pasta, Roasted Vegetables, Fresh Herbs and a touch of Goat Cheese

Karen’s Spaghetti alla Nerano: Zucchini & Pasta Lightened-Up

Karen’s Pasta Puttanesca with Fresh Tomatoes

Gluten-Free Cacio e Pepe (pasta with pepper and grated cheese)

Karen’s Arugula & Parsley Winter Pesto

Roasted Wild Mushrooms with Chili Oil & Vegan Pesto Cream Sauce over Pasta

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