Best 6 French Lasagne Recipes

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Tantalize your taste buds with our delectable French lasagna, a unique culinary creation that combines the best of French and Italian cuisine. This savory dish features layers of tender lasagna sheets, slow-cooked beef ragu simmered in red wine and infused with aromatic herbs, creamy béchamel sauce, and a flavorful combination of grated Gruyère and Parmesan cheeses. Indulge in two irresistible variations: the classic French lasagna and a vegetarian alternative bursting with roasted vegetables. Discover the secrets to crafting this epicurean masterpiece with our easy-to-follow recipes, detailed step-by-step instructions, and expert tips. Prepare to embark on a culinary journey that will leave your family and friends craving for more.

Let's cook with our recipes!

FRENCH STYLE LASAGNA



French Style Lasagna image

This savory French Style Lasagna is filled with garden fresh veggies like summer squash, zucchini, eggplant and red bell pepper.

Provided by Angie McGowan

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
2 cups chopped eggplant
2 cups chopped yellow summer squash
2 cups chopped zucchini
1 cup chopped onions
1 cup chopped red bell pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Muir Glen™ organic tomato sauce (from 15-oz can)
1 teaspoon dried basil leaves
1 teaspoon dried herbes de Provence
1 teaspoon salt
1 package (1 lb) uncooked lasagna noodles
8 oz sliced fresh mozzarella
7 oz crème fraîche
1 cup shredded mozzarella cheese (4 oz)
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. In 12-inch skillet, heat oil over medium heat. Add eggplant, squash, zucchini, onions and bell pepper; sauté until vegetables are tender. Stir in tomatoes, tomato sauce, basil, herbes de Provence and salt. Heat to boiling. Cook until thickened.
  • Cook lasagna noodles as directed on package until almost al dente. Drain.
  • Into 13x9-inch (3-quart) glass baking dish, spoon one-fourth of the vegetable mixture. Add layer of lasagna noodles; top with another one-fourth of vegetable mixture. Add sliced mozzarella, another layer of noodles and half of remaining vegetable mixture. Dollop crème fraîche over top. Add another layer of noodles and remaining vegetable mixture. Top with shredded mozzarella cheese and the Parmesan cheese. Cover dish with foil.
  • Bake 30 minutes. Uncover; bake 15 minutes longer or until golden brown and bubbly.

Nutrition Facts : ServingSize 1 Serving

CLASSIC LASAGNA WITH BéCHAMEL



Classic Lasagna with Béchamel image

This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.

Provided by Sarah Holt

Categories     Dinner

Time 2h20m

Number Of Ingredients 23

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 yellow onion (diced)
2 carrots (diced)
2 celery stalks (diced)
3-4 garlic cloves (minced)
2 teaspoons salt
1 pound ground turkey (ground beef or ground pork)
1/2 cup dry red wine (optional)
1 (28 ounce) can crushed tomatoes
2 teaspoons dried or 2 tablespoons fresh basil
1 teaspoon dried or 2 teaspoons fresh thyme
salt and black pepper (to taste)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk of choice
salt and black pepper (to taste)
1/4 cup parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon nutmeg
Lasagna noodles
1/2 cup parmesan cheese
1/2 cup mozzarella cheese

Steps:

  • Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
  • Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
  • Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
  • Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
  • Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
  • Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
  • Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
  • Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
  • Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
  • Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
  • Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
  • Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!

Nutrition Facts : ServingSize 1 Serving, Calories 227.03 kcal, Carbohydrate 8.82 g, Protein 20.98 g, Fat 10.88 g, SaturatedFat 4.51 g, Cholesterol 49.81 mg, Sodium 848.8 mg, TransFat 0.01 g, Fiber 0.8 g, Sugar 4.88 g

FRENCH LASAGNE



French Lasagne image

Nigella Lawson's recipe for savory baked croissant pudding, which goes by the name of French lasagne in her house, uses up stale croissants by having the cook split and stuff them with ham and cheese, sprinkle more cheese over the top and douse them in eggs beaten with garlic-infused milk. Your croissants need not be stale to achieve wonderfully eggy, cheesy results, but if they are fresh, consider leaving them on the counter to dry out first, or even toasting them briefly in the oven.

Provided by Nigella Lawson

Categories     brunch, dinner, weekday, casseroles, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

4 cups whole milk
1 clove garlic, peeled and lightly crushed
4 large eggs, beaten together
5 stale croissants, halved lengthwise (like sandwiches)
5 thin slices ham
1 4-ounce ball fresh mozzarella, cut into 5 slices
8 ounces grated cheddar

Steps:

  • In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
  • Place bottoms of croissants, cut side up, into a baking dish large enough to hold them snugly in a single layer. (A 10 x 13-inch dish works well.) On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves, cut side down.
  • Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.
  • Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 17 grams, Sodium 722 milligrams, Sugar 11 grams, TransFat 0 grams

FRENCH-STYLE LASAGNA



French-Style Lasagna image

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.

Provided by Melody

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 1h14m

Yield 8

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 29.2 g, Cholesterol 108 mg, Fat 29.2 g, Fiber 1.8 g, Protein 28.2 g, SaturatedFat 16.5 g, Sodium 538.7 mg, Sugar 5 g

FRENCH TOAST LASAGNA



French Toast Lasagna image

Convenience is a part of the recipe when you start with packaged frozen French toast. You can make your own if you prefer. It's fabulous either way.-Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4-6 servings.

Number Of Ingredients 7

1 cup sour cream
1/3 cup packed brown sugar
2 packages (12-1/2 ounces each) frozen French toast
1/2 pound thin sliced deli ham
2 cups shredded three-cheese blend, divided
1 can (21 ounces) apple pie filling
1 cup granola with raisins

Steps:

  • In a small bowl, combine sour cream and brown sugar; refrigerate until serving. In a greased 13x9-in. baking dish, layer six slices French toast, ham, 1-1/2 cups cheese and remaining French toast. Spread with pie filling and sprinkle with granola. Bake, uncovered, at 350° for 25 minutes. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with sour cream mixture.

Nutrition Facts :

LASAGNA



Lasagna image

In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."

Provided by Regina Schrambling

Categories     dinner, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Steps:

  • For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
  • Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
  • Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
  • In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
  • Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
  • Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Use a variety of vegetables in your lasagna to add flavor and texture. Some good options include zucchini, mushrooms, spinach, and bell peppers.
  • Don't overcook the lasagna noodles. They should be al dente, or slightly firm to the bite.
  • Be generous with the cheese. Lasagna is a cheesy dish, so don't be afraid to use plenty of it.
  • Let the lasagna rest for at least 15 minutes before slicing and serving. This will help the flavors to meld and the lasagna to set.
  • Serve lasagna with a side of salad or bread to complete the meal.

Conclusion:

French lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it is also a perfect meal to prepare ahead of time. Follow the tips above to make the best French lasagna you've ever tasted.

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