This is the Greek version of lasagne- a rather rich dish and definitely in the comfort food list.
2 eggs lightly beaten
3/4 cup coarsely grated Parmesan
2 tbsp stale breadcrumbs
1 tbsp olive oil
2 medium brown onions, chopped finely
750g beef mince
400g can chopped tomatoes
1/3 cup tomato paste
1/2 cup beef stock
1/4 cup dry white wine
1/2 tsp ground cinnamon
1 egg beaten lightly
1/2 cup plain flour
3 1/2 cups milk
1 cup coarsely grated Parmesan
2 egg yolks
Preheat oven to moderate 160 deg C fan forced. Grease shallow 2.5 litre oven proof dish. Add pasta to a large saucepan of boiling water, boil, uncovered until just tender, drain.
Combine warm pasta, egg and cheese in a bowl and mix well. Press pasta over base of dish.
Make meat sauce. Make topping.
Top pasta evenly with meat sauce, pour over topping, smooth surface and sprinkle with breadcrumbs. Bake, uncovered, about 1 hour until browned lightly. Stand 10 minutes before serving.
Meat Sauce: Heat oil in a large saucepan, add onion; cook , stirring until beef is browned. Stir in undrained tomatoes, tomato paste, stock, wine and cinnamon; simmer, uncovered, until thick. Cool 10 minutes; stir in egg.
Topping: Melt butter in medium saucepan, add flour, stir over heat, until bubbling. Remove from heat, gradually stir in milk. Stir over heat until sauce boils and thickens; stir in cheese. Cool 5 minutes; stir in egg yolks.