In a large skillet, heat oil at medium-high heat. Saute onion until slightly caramelized, about 4 to 5 minutes, stirring occasionally. Add salt, pepper and garlic and cook for 30 seconds to a minute until garlic is fragrant.

Deglaze with white wine and reduce by half.

Add ground beef and cook until all pink is gone.

Once meat is cooked, in a large saucepan, add tomatoes, oregano, cinnamon, 1 t nutmeg, dill, thyme and fennel to the meat mixture. Reduce to low heat and simmer for 20 to 30 minutes, stirring occasionally, until sauce is thick and dark.

While your sauce is bubbling, cook pasta with a tsp salt until just al dente, as to not overcook it when we put it in the oven later. Drain.

Melt 1/2 cup butter, scramble the egg whites, then carefully and gently stir both into the drained pasta noodles, making sure not to break the cooked pasta. Set aside.

To make the béchamel, melt butter that remains in a medium saucepan over medium heat. Once completely melted, add flour and whisk constantly until flour smells nutty and the mixture looks toasted.

Add your milk, 1/2 t of nutmeg and allspice, reduce heat and simmer for 5 minutes to ensure all flour is cooked.

One tablespoon at a time, pour hot milk mixture over the egg yolks, whisking vigorously. DO NOT stop whisking and DO NOT add it all at once. Otherwise, you will end up with scrambled eggs. Set aside.

Preheat oven to 350 F.

To assemble: Grease a 9x13 casserole dish with vegetable cooking spray. In thin layers, spread out the noodles, stir in tomato sauce and olives, béchamel and feta cheese into all the corners of the pan. Repeat until pan is full. Add a final topping of feta and olives and top with panko or other dry breadcrumbs.

Bake for 45 to 50 minutes until bread crumbs are golden brown.

Rest for 5 to 10 minutes uncovered.

For each plate, squeeze over a wedge of fresh lemon juice or sprinkle a touch of lemon zest.