This dish is wonderfully satisfying. A simpler version of the classic greek moussaka, it features a fantastic sauce, which more than makes up for the removal of the eggplant. With a bit of ahead planning, you can put it together even on a week night. Make the double batch of the sauce and freeze half of it for other uses -- it will work wonders on lasagna, over spaghetti, or anything else that requires a robust meat-based sauce.

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