Ingredients

• 9  dried lasagna noodles (about 8 oz.)
• 1  pound ground lamb or beef
• 1  medium onion, chopped (1/2 cup)
• 2  cloves garlic, minced
• 1  8-ounce can tomato sauce
• 1/4  cup dry red wine or beef broth
• 1  teaspoon dried oregano, crushed
• 1/4  teaspoon ground cinnamon
• 1  egg, beaten
• 3  tablespoons butter
• 3  tablespoons all-purpose flour
• 1/4  teaspoon ground black pepper
• 1-3/4  cups milk
• 1/2  cup grated Parmesan cheese
• 2  eggs, beaten
• 1  2-1/4-ounce can sliced pitted ripe olives, drained
• 8  ounces crumbled feta cheese
• 8  ounces white cheddar cheese, shredded

Directions

1. Preheat oven to 350 degree F. Cook noodles according to package directions; drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside.

2. In medium saucepan melt butter; stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in 1/4 cup Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 tablespoons cheese sauce in a 13x9x2-inch baking dish or 3-quart rectangular casserole. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice. Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes. Makes 12 servings.