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| French-Style Lasagna |
"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
- 1/2 onion, diced
- 1/4 cup diced green bell pepper
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy whipping cream
- 1 1/2 (8 ounce) cans tomato sauce
- 1/2 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 :
| Prep : 20M | Cook : 8M | Ready in : 1H14M |
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- 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 9x13-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.
Notes :
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