Preheat oven to 350. Brown ground beef onion and garlic in large skillet. Drain grease. Add tomatoe paste and cook on medium heat for about 3-5 minutes. Add one 'can' of water. Season with 1/2 tsp salt 1/4 tsp pepper and 1/2 teaspoon cinnamon.
Boil and drain pasta. Mix about 1 cup of meat sauce in with the drained pasta. Set aside.
Melt butter in large saucepan. Add flour. Make roux - do not brown. Add milk whisking in. Cook on medium heat until thickened. Add 1/8 tsp white pepper 1/4 tsp salt. Add 1 1/2 cups of the grated romano cheese.
Assemble - using large casserole or 9x13 pan - greased. First put down thin layer of meat sauce. Add half of pasta mix. Put all of remaining meat mixture evenly over pasta.
Pour 1 cup of cheese sauce over meat.
Put remaining pasta mixture on top.
Put last of cheese sauce over top. Sprinkle remaining grated cheese over top.
Bake for about 45 minutes until bubbly and golden brown. Let rest about 20 minutes before cutting into squares.
This was a recipe from my husband's family - they were Greek and the recipe was handed down from his grandfather. It isnt the easiest to do, lots of pots and pans - but if you are not afraid to cook and like the idea of 'Greek lasagna', def
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