This hearty Grecian twist on classic Italian lasagna - tastes even better the second day!
Heat olive oil in a large skillet over medium heat. Add the onions and sauté for 3 to 5 minutes just until onions are softened. .
Add the beef and stir. Cook about 5 to 8 minutes until no longer pink crumbling and breaking up beef throughout cooking.
Stir in tomato sauce and cinnamon. Season with salt and pepper and set aside.
In a large pot, bring water and 2 teaspoons of salt to a boil. Add pasta and cook until al dente. It is ok if pasta is slightly undercooked; it will continue cooking in the oven.
Drain pasta and cool. Mix in beaten eggs into pasta.
Preheat oven to 350˚F. Lightly butter a large heavy bottom baking dish. Place baking dish on a sheet pan to catch any sauce overflow. Spoon in half of pasta into dish. Top with a half of shredded cheese then all of the meat mixture. Cover with another layer of cheese.
To prepare the bechamel sauce, melt butter in a saucepan over medium heat. Stir in flour. Cook flour for 1 to 2 minutes, stirring throughout.
Pour in milk and whisk to dissolve lumps of flour. Continue cooking and whisking as small bubbles begin to form. As sauce thickens, season with salt and sprinkle in nutmeg.
Remove pan from stove. In a small bowl with beaten eggs, spoon in a small amount of bechamel sauce. Stir well and slowly add egg mixture to saucepan. Stir until combined and sauce is thick. Pour sauce over top of baking dish.