Chef Morgan Figgs from Allelo in St. Petersburg shares a Greek-Italian fusion dish, Pasta Moussaka, featuring layered rich ground lamb bolognese, smoky baba ghanoush, creamy alfredo, and melted fontina cheese. With smart store-bought shortcuts and easy assembly steps, this ultimate Sunday supper comfort food comes together effortlessly for any weeknight meal. Homemade RicottaIngredients6 cups milk⅓ cup milk1 ½ cups heavy cream1 tbsp heavy cream⅓ tsp salt25 sprigs thyme3 tbsp lemon juice1 tbsp honeyDirectionsMake sachet for thyme using cheesecloth. Add layer of whipped homemade ricotta and smooth flat. Repeat layers with remaining lamb bolognese, baba ghanoush, lasagna pasta sheets, alfredo sauce, whipped homemade ricotta, fontina cheese, salt, and aleppo pepper flakes.