Description
I learned how to make lasagna this way when I worked in France. What makes it French-style is the use of a bechamel (white sauce) instead of ricotta, and Swiss (traditionally Emmental) cheese. Full of great flavor! I always get compliments.
Ingredients
- 9 lasagna noodles
- 1 pound ground beef
- ½ onion, diced
- ¼ cup diced green bell pepper
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- ½ cup heavy whipping cream
- 1 ½ (8 ounce) cans tomato sauce
- ½ cup grated Parmesan cheese
- salt and ground black pepper to taste
- 1 pinch herbes de Provence
- garlic powder
- 2 cups shredded Swiss cheese
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water
- stirring occasionally until tender yet firm to the bite
- about 8 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef
- onion
- green bell pepper
- and minced garlic in a large skillet over medium heat; cook and stir until beef is no longer pink
- 5 to 8 minutes.
- Melt butter in a saucepan over medium-low heat. Stir in flour; cook for 1 minute. Pour in milk and heavy cream. Cook
- stirring frequently
- until sauce thickens
- about 5 minutes.
- Spread 1/4 of the tomato sauce in the bottom of a 9×13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over the noodles. Spread 1/4 of the tomato sauce and 1/3 of the white sauce over the beef mixture. Sprinkle Parmesan cheese
- salt
- pepper
- herbes de Provence
- and garlic powder on top. Cover with 1/3 of the Swiss cheese and mozzarella cheese.
- Repeat layers twice
- starting with noodles and ending with cheeses.
- Bake lasagna in the preheated oven until top is deeply browned
- 30 to 45 minutes.
Prep Time: 20 mins
Cook Time: 54 mins
Total Time: 1 hr 14 mins
Servings: 8