Skip to main content New<> this month
Get the Allrecipes magazine

French-Style Lasagna

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 14 m servings 490
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. Repeat layers twice, starting with noodles and ending with cheeses.
  7. Bake lasagna in the preheated oven until top is deeply browned, 30 to 45 minutes.

Nutrition Facts

Per Serving: 490 calories; 29.2 29.2 28.2 108 539 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

This lasagna doesn't layer up as high as some others but the flavor is awesome!!! I did add nutmeg to the béchamel .

I loved the white sauce. Next time I will make this in a smaller pan to make it a little thicker but this recipe is a keeper.

I put a little cayenne nutmeg and parmesan into the béchamel, used orange bell pepper instead of green, and doubled the tomato sauce. Also, didn't measure cheese, just put a generous amount of s...