Pastitsio

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1/4 cup extra-virgin olive oil

1 medium yellow onion, chopped 

1 teaspoon red pepper flakes 

2 cloves garlic, minced 

2 teaspoons herbes de Provence 

1 1/2 teaspoons plus 2 pinches four-spice powder (quatre epices)

2 pounds ground lamb shoulder 

1/2 cup white wine 

One 28-ounce can tomatoes, pureed 

Kosher salt and freshly ground black pepper

2 1/2 cups milk 

4 tablespoons butter 

1/4 cup plus 1 tablespoon all-purpose flour 

3 egg yolks, at room temperature

2 cups grated Pecorino Romano

1 cup full-fat Greek yogurt 

1 pound ziti pasta

1 cup fresh parsley leaves, minced