Preheat the oven to 350°F. Butter the bottom and sides of a 3 x 10 x 16-inch baking dish.

For the meat layer, heat the oil in a Dutch oven on the stove over medium heat. Add the onions and sauté until they are slightly golden. Add the tomato paste and stir through, then add the beef. Once the beef is brown, add the wine and allow to cook until the wine has evaporated. Add the tomatoes, cinnamon, salt, and pepper and cook until thickened, about 5 minutes. Turn the heat off and stir in the parsley and the mint.

For the layer of béchamel sauce, first melt butter in a medium pot or Dutch oven. Then add the flour to the melted butter. Whisk until the mixture is thick and smooth, about 1 to 2 minutes. Start at medium and reduce to low heat. Add the milk, 1 cup at a time, while continuing to whisk until thick, smooth, and creamy. Stir in the nutmeg and parmesan cheese with a spoon. Remove from the heat and stir in the breadcrumbs. Allow the mixture to cool for about 5 minutes, then whisk in the eggs.

For the layer of pasta, in a large bowl, bring water to a rolling boil. Cook the pasta until al dente, about 5 minutes. Drain the liquid and toss the pasta with the butter, cheese, and mint.

Place the pasta in even rows in the bottom of the prepared dish. Spread the meat mixture over the pasta. Pour the béchamel sauce over the meat mixture. Top the béchamel sauce with an even layer of the parmesan breadcrumb mixture.

Bake the Greek lasagna in the oven for 45 to 50 minutes, until the top is bubbly and a deep golden.