Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
My version of pastitsio, inspired by Vefa Alexiadou's version in Vefa's Kitchen, swaps zucchini for the more conventional eggplant. I've enlivened the meat sauce a bit with wine and onion and brightened the béchamel with a bit of lemon zest.
Does this recipe take a bit of time and effort? Yes, since you're making two from-scratch sauces, but the end result is worth it.
Note: The casserole may be assembled and refrigerated one day in advance. Just remove it from the fridge a half-hour before you plan to bake it, and allow an additional 5 to 10 minutes of time in the oven.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.