My Big Fat Greek Meat & Pasta Casserole

Ingredients

• SAUCE
• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs lean ground beef or 1 1/2 lbs ground lamb
• 1 large chopped onion
• 1 medium chopped green bell pepper
• 2 tablespoons minced kalamata olives
• 2 tablespoons minced flat leaf parsley
• 2 tablespoons chopped fresh garlic
• 1 teaspoon fine sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 (14 ounce) can diced tomatoes
• 3/4 cup dry greek red wine
• 1 (6 ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 2 teaspoons Greek honey
• 1 1/4 teaspoons crushed dried oregano
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract
• 1/4 teaspoon fresh grated lemon zest
• 1/4 teaspoon crushed dried mint
• 1/4 teaspoon fresh ground white pepper
• 1 pinch crushed red pepper flakes
• 3 tablespoons grated parmesan cheese
• 1/2 cup bechamel sauce (reserved from recipe below)
• BECHAMEL
• 1/2 cup salted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 4 large egg yolks
• 2 teaspoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon fine sea salt (level)
• 1/2 teaspoon fresh ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon garlic powder
• 1 pinch cayenne pepper
• 3/4 cup grated parmesan cheese
• PASTA
• 16 ounces ziti pasta, cooked al dente
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced flat leaf parsley
• 2 tablespoons grated parmesan cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon fresh ground white pepper
• TOPPING
• 1 tablespoon grated parmesan cheese