Lasagna

Directions

1. 1
   For the Bolognese sauce, chop onion and garlic and saute in olive oil for 2 minutes.
2. 2
   Dice bacon in cubes and add to pan.
3. 3
   Add diced tomatoes, tomato paste, and bay leaf.
4. 4
   Cook for a few more minutes.
5. 5
   Add the ground meat and stir well.
6. 6
   Simmer over low heat, stirring occasionally.
7. 7
   Deglaze pan with wine and add seasonings.
8. 8
   Cook over low heat for 45 minutes, stirring occasionally. If sauce gets too dry, add a little water, as needed.
9. 9
   Season to taste and add 2 teaspoons sugar if sauce is too acidic.
10. 10
    Preheat oven to 200°C (approximately 400°F).
11. 11
    For the bechamel sauce, heat milk in a saucepan.
12. 12
    Heat butter in a saucepan until melted.
13. 13
    Add flour and cook briefly, stirring constantly.
14. 14
    Gradually, whisk in hot milk, stirring constantly, as the sauce thickens.
15. 15
    Do not stop stirring even after adding all the milk so that no lumps form.
16. 16
    If lumps form, mash with a fork. Season with salt, pepper, and nutmeg.
17. 17
    For the collard greens, boil water and pour over tea.
18. 18
    Let infuse for 5 minutes and strain into a pan.
19. 19
    Bring tea infusion to a boil again.
20. 20
    Rinse collard greens and separate leaves.
21. 21
    Place leaves in the infusion.
22. 22
    Boil for 2 minutes, remove the leaves and immediately plunge into cold water.
23. 23
    Drain well.
24. 24
    For the lasagna, grease the bottom of an ovenproof lasagna pan.
25. 25
    Add alternating layers of lasagna, Bolognese sauce, bechamel sauce and collard greens, so that final layer is bechamel sauce.
26. 26
    Top with grated Mozzarella cheese.
27. 27
    Bake in preheated oven for about 25 minutes.