Cook the Bacon & Vegetables: In a large saucepan, heat olive oil over medium heat. Add diced bacon and cook until lightly crisp. Stir in onion, carrot, and celery; sauté 5–7 minutes until softened.

Brown the Meat: Increase heat to medium-high. Add minced meat, season with salt and pepper, and cook until no pink remains, breaking up lumps.

Deglaze with Wine: Pour in red wine, scraping up any browned bits. Simmer until wine reduces by half.

Add Tomatoes & Milk: Stir in canned tomatoes and milk. Add whole cloves. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 40 minutes, stirring occasionally. Remove cloves and adjust seasoning. Stir in chopped parsley just before using.

Prepare the Béchamel: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a smooth roux; cook 1–2 minutes. Gradually whisk in milk until smooth. Add nutmeg and salt. Simmer, whisking, until sauce thickens to coat the back of a spoon (5–7 minutes). Stir in beaten egg off the heat if using, for extra creaminess.

Preheat Oven & Prep Lasagna Sheets: Preheat oven to 180 °C (350 °F). Cook lasagna sheets per package until just tender; drain and lay flat on a lightly oiled tray.

Assemble the Lasagna: Spread a thin layer of Bolognese sauce on the bottom of a 9×13″ baking dish. Cover with a layer of lasagna sheets. Spoon over more Bolognese, then drizzle béchamel. Sprinkle Parmesan. Repeat layers (noodles–meat–béchamel–cheese) until ingredients are used, finishing with béchamel and a generous Parmesan topping.

Bake: Cover loosely with foil and bake 30 minutes. Remove foil and bake an additional 15 minutes, until the top is golden and bubbling. Let rest 10 minutes before slicing.

Toss the Salad: Meanwhile, combine cherry tomatoes, avocado, bell pepper, cucumber, and feta in a bowl. Whisk olive oil, lemon juice, oregano, salt, sugar, and pepper; drizzle over salad and toss gently.

Serve: Place a hearty square of lasagna on plates alongside the fresh salad. Garnish with extra parsley or basil if desired.
Nutritional Information
(Per serving; recipe yields 8 servings)

Calories: 550 kcal

Protein: 28 g

Carbohydrates: 40 g

Dietary Fiber: 4 g

Sugars: 8 g

Fat: 30 g

Saturated Fat: 14 g

Sodium: 920 mg

The Origins and Popularity of the Recipe