Brown mince breaking it up with potato masher as it cooks.
Remove once browned and drain off any excess grease. Set meat aside in bowl.
Sauté onion and garlic with a couple dashes each of salt and pepper on medium-low heat in 2 tablespoons oil for 5 – 7 minutes, stirring often.
Stir in oregano, cinnamon, thyme and cook 1 minute.
Stir in the pureed tomatoes, parsley, 125 ml water, 5 ml salt and 2.5 ml black pepper.
Bring to simmer and cook 25 – 30 minutes, stirring often. Remove from heat.
When the sauce is almost done cook pasta in plenty salted water to al dente according to the directions on the package. Drain and mix into sauce.
Preheat oven to 180 C (356 F). Butter two 9 x 13 baking pans or both top and bottom of a roasting pan.
In a large 5 liter micro-safe bowl placed on scale weigh in the flour and crack over the eggs and with electric beaters turned off, stir in egg into flour mixture until it all wet. Switch on beaters and beat until smooth.
In a 2nd large 5 liter micro-safe bowl bring milk to a rapid rolling boil. As soon as it comes to the boil with beaters running in egg flour mixture, pour over the milk all whilst constantly beating. Beat until smooth and quickly before it cools down return to microwave.
Cook 2 – 3 minutes remove and give it a good whisk. Return back to oven to cook a further 2-3 minutes beating again. Repeat, beating at intervals until it thickens and mixture tastes cooked and flour and eggs no longer taste raw.
Whisk the nutmeg in. Add the Butter, Cream, Parmesan, feta cheese or homemade cottage cheese and parsley. Stir until well combined.
Build your layers in the following order: 1st layer half the Pasta - 2nd layer half the meat sauce - 3rd layer half the bechamel sauce and and then repeat the same process smoothing from edge to edge with the back of the spoon whilst layering.
Bake 25 – 30 minutes until lightly golden brown. Allow to set five minutes before serving.
If using a mini oven, bake with both grill and bake switches on and watch that it does not burn!