Step 1 – Prepare the bechamel sauce

1. Melt butter in a small pot on low heat. Heat milk in a separate pot.
2. When the butter melts, turn off the heat. Add flour to the butter and mix with a whisk to make a roux.
3. Turn the heat back on and cook the roux until golden.
4. Add the warm milk to the roux, stirring constantly, and let the sauce thicken for 5 minutes.
5. Remove from heat and quickly whisk in egg yolks, salt, pepper, nutmeg, and grated cheese. Set the bechamel sauce aside.

Step 2 – Prepare the meat sauce

6. In a large saucepan, cook meat with olive oil on medium heat until it starts to brown. Break it up with a spoon.
7. Add spices and chopped onions to the meat. Cook until onions are soft, then add red wine and let it simmer until the wine evaporates.
8. Add tomato sauce to the meat. Lower the heat, cover, and let the sauce simmer for 30 minutes.

Step 3 – Cook the pasta

9. Bring a large pot of water to a boil, add salt, and cook pasta for 3 minutes less than the package instructions.
10. Grease a baking dish with butter. Drain pasta and mix it with diced feta cheese and egg whites. Put it in the baking dish.

Step 4 – Assemble your Greek Lasagna & Bake

11. Preheat the oven to 350°F (180°C) on fan mode.
12. Spread the meat sauce layer evenly on top of the pasta.
13. Add a layer of bechamel sauce on top of the meat sauce. Smooth it with a spatula.
14. Sprinkle with more grated cheese if you like.
15. Bake the Greek Lasagna for 40 minutes.
16. Let the meat sauce cool for a few minutes before serving.