Heat the olive oil in a large frying pan over medium heat.

Add the finely chopped onion and garlic to the pan and sauté until they become soft and translucent.

Add the lamb mince and cook until it's browned and any excess liquid has evaporated.

Sprinkle the ground cinnamon over the meat and stir well.

Pour in the red wine, and let it simmer for a few minutes until it reduces slightly.

Add the chopped tomatoes and tomato purée. Season with salt and pepper to taste. Simmer for about 15-20 minutes until the sauce thickens.

In a separate saucepan, melt the butter over low heat.

Stir in the plain flour to make a roux and cook for a couple of minutes.

Gradually add the milk while stirring continuously. Continue to cook and stir until the sauce thickens and becomes smooth.

Season the bechamel sauce with salt, pepper, and a pinch of nutmeg for a subtle depth of flavor.

Preheat your oven to 180°C (350°F).

In a large ovenproof dish, layer the sliced potatoes (or aubergines) to cover the bottom.

Spread the meat sauce evenly over the potato layer.

Pour the bechamel sauce on top of the meat layer and spread it out to cover the entire surface.

Sprinkle the grated Parmesan cheese on top for that golden, cheesy crust.

Place the assembled Moussaka in the preheated oven and bake for approximately 45 minutes until the top is beautifully golden and the dish is bubbling.

Once done, remove it from the oven and allow it to cool slightly before serving.

Sprinkle finely chopped fresh parsley over the Moussaka before serving. This adds a burst of freshness to the dish.

Slice your Moussaka into generous portions and serve with a crisp green salad or some crusty bread for a complete Mediterranean meal.