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1
Preheat oven to 350 degrees F.
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2
To make the Bechamel, melt butter in a saucepan over medium heat.
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3
When melted, add flour and cook to remove any flour taste, about 3-4 minutes, stirring constantly to prevent burning.
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4
Slowly whisk in milk, removing any lumps.
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5
Bring to a low boil, whisking frequently to prevent burning and simmer until it thickens, about 5 minutes.
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6
Add salt and freshly grated nutmeg to taste and set aside.
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7
Cook the lamb over medium-high heat, stirring occasionally.
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8
When lamb is almost cooked, drain off all of the fat, return to the pan and add red onion.
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9
Saute until onion is translucent.
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10
Add garlic and stir until fragrant, about 30 seconds.
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11
Season with salt and freshly cracked pepper and fold in fresh herbs.
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12
To assemble, grease a 9X13 inch baking dish and pour enough bechamel in the bottom to cover.
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13
Layer with noodles, lamb mixture, half of the peas, half of the feta and a handful or two of arugula.
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14
Cover with bechamel and add another layer of noodles.
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15
Repeat with lamb, peas, feta, arugula and sauce and cover with another layer of noodles.
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16
Pour the rest of the bechamel over top and finish with grated mozzarella.
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17
Bake uncovered for 30-35 minutes, until cheese is brown.
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18
Allow to rest on the counter for 5-10 minutes before slicing.
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19
Dig in.
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20
But be careful not to burn your mouth from impatience like yours truly.
