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1
For the Bolognese sauce, chop onion and garlic and saute in olive oil for 2 minutes.
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2
Dice bacon in cubes and add to pan.
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3
Add diced tomatoes, tomato paste, and bay leaf.
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4
Cook for a few more minutes.
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5
Add the ground meat and stir well.
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6
Simmer over low heat, stirring occasionally.
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7
Deglaze pan with wine and add seasonings.
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8
Cook over low heat for 45 minutes, stirring occasionally. If sauce gets too dry, add a little water, as needed.
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9
Season to taste and add 2 teaspoons sugar if sauce is too acidic.
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10
Preheat oven to 200u00b0C (approximately 400u00b0F).
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11
For the bechamel sauce, heat milk in a saucepan.
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12
Heat butter in a saucepan until melted.
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13
Add flour and cook briefly, stirring constantly.
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14
Gradually, whisk in hot milk, stirring constantly, as the sauce thickens.
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15
Do not stop stirring even after adding all the milk so that no lumps form.
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16
If lumps form, mash with a fork. Season with salt, pepper, and nutmeg.
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17
For the collard greens, boil water and pour over tea.
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18
Let infuse for 5 minutes and strain into a pan.
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19
Bring tea infusion to a boil again.
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20
Rinse collard greens and separate leaves.
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21
Place leaves in the infusion.
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22
Boil for 2 minutes, remove the leaves and immediately plunge into cold water.
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23
Drain well.
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24
For the lasagna, grease the bottom of an ovenproof lasagna pan.
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25
Add alternating layers of lasagna, Bolognese sauce, bechamel sauce and collard greens, so that final layer is bechamel sauce.
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26
Top with grated Mozzarella cheese.
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27
Bake in preheated oven for about 25 minutes.
