FOR THE LAMB RAGU:

1. Heat the olive oil in a large skillet over medium-high heat. Add in the onion and a pinch of salt, and cook for 5 minutes until the onion is softened. Add in the garlic and bay leaves and good for about a minute, until fragrant.
2. Push the onions and garlic off to the side, and add in the lamb. Brown it for a couple minutes, without moving, before flipping and breaking it up. Continue to cook it for another few minutes until completely browned.
3. Add in the apricots, mix everything together, and cook for about a minute. Add in the tomatoes, tomato paste, and spices; cook for 15 minutes over medium-low heat, stirring occasionally. Season to taste with salt and pepper.

FOR THE FETA BÉCHAMEL:

1. Heat the milk in a small saucepan over low heat.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes. Slowly whisk in the milk. Continues whisking and cook for 3 minutes, until thickened.
3. Remove from heated stir in the cheeses until melted (the feta may stay a little clumpy but that’s totally fine!).

FOR THE LASAGNA:

1. Spray the bottom of your own with nonstick spray. Cover the bottom in a layer of pasta, then spread on half of the ragu. Pour 1/3 of the béchamel on top of that. Add another layer of pasta and then the remainder of the ragu. Add another 1/3 of the bechamel, and another layer of pasta. Sprinkle on the shredded mozzarella, and drizzle with the remainder of the béchamel. Finish with the feta and parmesan.
2. Now you can cover with foil sprayed with nonstick spray, and place in the fridge (or freezer!). When ready to bake, preheat oven to 400 degrees. Bake for an hour with the foil on, then remove the foil and cook for another 15-20 minutes.