Cheesy Greek Lasagna

3 tablespoons canola oil 1 large onion, chopped 1 pound ground lamb 1 pound ground beef 1/2 cup red wine 3 cloves garlic, peeled, chopped fine 1-1/2 teaspoon strong ground cinnamon 1 teaspoon dried oregano 1 teaspoon fresh thyme 1 can crushed tomatoes in their juice (28 ounces) 2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 1-1/2 cup whole milk 1 cup heavy cream 4 tablespoon unsalted butter 1/4 cup all-purpose flour 1/4 teaspoon freshly grated nutmeg 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper 1-1/2 cups freshly grated Parmesan, divided in half 2/3 cup Greek-style yogurt 2 eggs 3/4 pound pasta (macaroni-style, not spaghetti-style)

Preheat oven to 350 degrees F. Heat oil in large pot over medium-high heat; add onion and saute for 5 minutes; reduce heat to medium, add meat, and cook for 10 minutes; add wine, cook for 2 minutes; add garlic, cinnamon, oregano, and thyme, cooking for another 5 minutes. Add tomatoes, salt, and pepper; bring just to simmer; cook uncovered, stirring occasionally for 45 minutes; set aside.

Heat milk and cream over medium-low heat until just simmering. 3. In separate pan, melt butter, then whisk in flour; cook for 2 minutes, whisking constantly; add hot milk and cream; cook over medium heat for 5 minutes, whisking frequently, until smooth and thick; remove from heat and add nutmeg, salt, pepper, half the Parmesan, and 1/2 cup of meat sauce; let cool for 5-10 minutes, then whisk in yogurt and eggs.

Meanwhile, cook pasta according to package instructions. 5. Combine drained pasta with meat sauce, add to large casserole dish; pour cheese sauce evenly over top; sprinkle with remaining half of Parmesan. 6. Bake for 1 hour, then let cool for 10 minutes before serving.