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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

490 calories; 29.2 g total fat; 108 mg cholesterol; 539 mg sodium. 29.2 g carbohydrates; 28.2 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/08/2018
This lasagna doesn't layer up as high as some others but the flavor is awesome!!! I did add nutmeg to the béchamel. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2018
This lasagna doesn't layer up as high as some others but the flavor is awesome!!! I did add nutmeg to the béchamel. Read More
Rating: 5 stars
04/08/2018
This lasagna doesn't layer up as high as some others but the flavor is awesome!!! I did add nutmeg to the béchamel. Read More
Rating: 5 stars
12/10/2017
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. Read More
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Rating: 5 stars
09/04/2017
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 swiss on each layer and about half as much mozzarella on top of swiss. Read More