Directions

1. Start by making the bechamel sauce: Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
2. For the meat mixture, melt 4 tablespoons butter in a large skillet. Add the onions and sauté until softened and golden. Crumble the beef and lamb into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water, stewed tomatoes, tomato paste, and simmer for 5 minutes. Set aside.
3. Cook pasta according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.
4. To assemble, preheat your oven to 350°F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
5. Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer
6. sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
7. Bake for 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve). Enjoy!