Grandma's Five Star Greek Lasagna

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic to the skillet and cook for another minute until fragrant.

4.Increase the heat to medium-high and add the ground lamb to the skillet. Cook until browned, breaking it up with a spoon as it cooks.

5.Stir in the cinnamon, oregano, nutmeg, and allspice, and cook for another minute to release the spices' aromas.

6.Pour in the red wine and let it simmer for 2-3 minutes until slightly reduced.

7.Add the crushed tomatoes, tomato paste, bay leaf, salt, and pepper to taste. Stir well and let the sauce simmer for 20 minutes, stirring occasionally.

8.While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain and set aside.

9.Once the sauce has thickened, remove the bay leaf and stir in the chopped parsley and mint. Adjust seasoning if necessary.

10.In a small bowl, combine the grated Parmesan cheese, crumbled feta cheese, and beaten egg. Mix well.

11.To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

12.Place a layer of lasagna noodles over the sauce, followed by a layer of the meat sauce, and a layer of the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of noodles.

13.Pour the béchamel sauce over the top layer of noodles, spreading it evenly.

14.Sprinkle additional Parmesan cheese on top if desired.

15.Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

16.Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

17.Let the lasagna cool for 10 minutes before slicing and serving.