Best 7 French Lasagne Recipes

FRENCH LASAGNE

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.

FRENCH-STYLE LASAGNA

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.

WHITE LASAGNE

Steps:

• Make sauce:
• In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.
• Make filling:
• Into a small bowl crumble oregano, rosemary, marjoram, and thyme. Thinly slice mushrooms. Discard coarse stems from spinach and coarsely chop spinach. Cut chicken into 1/2-inch strips. In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through. Transfer chicken with a slotted spoon to a large bowl.
• Add wine to skillet and bring mixture to a boil, stirring. Add mushrooms and spinach and cook, covered, until spinach is wilted. Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated. Transfer mushroom mixture to chicken and stir until combined well. Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well.
• Preheat oven to 350°F. and butter a 13 x 9-inch baking dish (3-quart).
• In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste. Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other. Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets. Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.
• Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta. Spread remaining ‚ cup sauce over top and sprinkle with Parmesan. Lasagne may be made 1 day ahead and chilled, covered. Bake lasagne in middle of oven 45 minutes, or until bubbling and golden.

TOMATO-FRENCH BREAD LASAGNA

Steps:

• In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

FRENCH STYLE LASAGNA

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.

FRENCH TOAST BREAKFAST LASAGNA

Steps:

• In small bowl, combine sugar and sour cream; cover and refrigerate.
• Place 6 slices French toast in bottom of greased 9 x 13 pan.
• Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan.
• Spread pie filling over top; sprinkle granola over apples.
• Bake in preheated 350F oven for 25 minutes.
• Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot.
• Serve with sour cream mixture.
• (I have also made this with 1 LB sausage instead of the ham. Another time, when I didn't have the frozen french toast slices, I just made french toast myself and froze it the day before).

APPLE BREAKFAST LASAGNA

Steps:

• In small bowl, mix sour cream with brown sugar and chill.
• Preheat oven to 350°F.
• Layer 6 toast slices in greased 13x9 baking pan.
• Cover with ham.
• Sprinkle 1 1/2 cup cheese over ham.
• Layer remaining 6 slices toast over cheese.
• Spread pie filling over toast.
• Sprinkle with granola.
• Bake 25 minutes at 350°F.
• Top with remaining cheese.
• Bake additional 5 minutes until cheese melts.
• To serve cut into squares and top with a dollop of sour cream/brown sugar mixture.
• We also like it with butter and maple syrup and totally omit the sour cream but it is great both ways.