It's hard (make that impossible) to beat a traditional Bolognese sauce if you are preparing lasagne to feed a crowd, since the meaty sauce is hands down the ultimate crowd favorite. Besides being ultra hearty and decidedly delicious, the classic sauce can even be prepared in advance, and often tastes better that way. Let cool completely before storing in an airtight container and refrigerating for up to a week or freezing for up to three (or more) months. Thaw overnight in the refrigerator before using.  


  • 1 onions (medium, chopped)
  • 1 garlic cloves (minced)
  • 50 milliliters olive oil
  • 1 slice bacon (1 cm, approximately 1/3 inch thick, diced)
  • 75 grams tomato paste
  • 3 plum tomatoes (ripe, or frozen, peeled, cored and diced)
  • 75 grams tomato paste
  • 1 bay leaf
  • 250 grams ground pork
  • 250 grams ground beef
  • 1/2 cup white wine
  • 1/4 teaspoon ground cumin
  • 2 teaspoons sugar (optional)
  • 1/4 teaspoon curry
  • ground black pepper (to taste)
  • coarse salt (to taste)
  • 750 grams milk
  • 40 grams butter
  • 90 grams wheat flour
  • salt
  • ground black pepper
  • ground nutmeg (freshly)
  • 300 milliliters water
  • 2 teaspoons teas (herbal infusion)
  • 1 bunch collard greens
  • 1 package lasagne (fresh)
  • mozzarella cheese


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



Calories790Calories from Fat450
Total Fat50g77%
Saturated Fat19g95%
Trans Fat0.5g
Calories from Fat450
Total Carbohydrate45g15%
Dietary Fiber8g32%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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