This is another one of my greek diner faves.When i do this for myself i cut recipe in 1/2.I did the full version a coupla weeks ago and brought it over to my friends family for dinner.Ya do this with a salad and some crusty bread and you got some serious chowin on yer hands.Needless to say it was a hit.I had a hard time cutting and serving like regular lasagna so basically we just scooped it out,glopped it on plate and went to work.I will post pict next time i do it
1in big pot brown meat,add 4 of the galic cloves the cinnamon,oregano,red pepper flakes and salt n pepper to taste.Stir everything up and cook for about 5 min till its all mixed up and smells good.Add tomatoes,the tomato sauce,and some water to loosen it up a bit.Bring to a boil,reduce heat and simmer about 1/2 hr till its thick.And full flavored.
2while thats going on you can cook the pasta till its just tender,drain and return to same pot you cooked it in.Add a big cup of the meat sauce to the pasta and mix all up.
3adjust oven rack to middle and heat oven to 425 degrees
4then you heat up the evap milk and veg broth till steamy hot.you could probably nuke this or just use a pot on stovetop.Then in a lrg saucepan heat butter and remaining 2 cloves garlic till garlic just starts to brown,whisk in flour till blended,pour in hot milk mixture all at once,whisk till smoothe and starts to bubble,then stir in 1/2 cup of parmeson,season to taste with nutmeg,salt and pepper.whisk in eggs one at a time.
5spread half of the pasta over a 9x13 inch pan bottom,top with meat sauce,1/2 cup of the parmeson,the rest of the pasta,the white sauce,and remaining 1/2 cup of parmeson.
6cover pan with foil,and bake 30 minutes.then leave pan in place but remove foil and turn oven to broil,leave under broiler till top is spotty brown.remove from oven and let sit for about 15 min.and yer good ta go.