French Lasagna Mardi Soir Recipe

Name: French Lasagna Mardi Soir
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bechamel; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; freshly ground nutmeg; salt & freshly ground black pepper, to taste; 1 1/2 cups milk; For the meat sauce; 1/2 lb fresh mild Italian sausage, casing removed (loose); 1 small onion, chopped (about 1/2 cup); 2 garlic cloves, minced; 1/2 teaspoon dried herbes de provence, crushed; 1/2 cup dry white wine; 1 (14 1/2 ounce) can peeled tomatoes, undrained (pureed in a blender or food processor); salt & freshly ground black pepper; 1 pinch crushed red pepper flakes; For the lasagna; 6 sheets no-boil lasagna noodles; 1 1/2 cups comte cheese (or a combination about 6 ounces) or 1 1/2 cups emmenthaler cheese, shredded (or a combination about 6 ounces)

Servings: persons

For the bechamel
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
freshly ground nutmeg
salt & freshly ground black pepper, to taste
1 1/2 cups milk
For the meat sauce
1/2 lb fresh mild Italian sausage, casing removed (loose)
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, minced
1/2 teaspoon dried herbes de provence, crushed
1/2 cup dry white wine
1 (14 1/2 ounce) can peeled tomatoes, undrained (pureed in a blender or food processor)
salt & freshly ground black pepper
1 pinch crushed red pepper flakes
For the lasagna
6 sheets no-boil lasagna noodles
1 1/2 cups comte cheese (or a combination about 6 ounces) or 1 1/2 cups emmenthaler cheese, shredded (or a combination about 6 ounces)

1
["Preheat the oven to 400 degrees.", "For the Bechamel: Melt the butter in a saucepan over medium heat. Whisk in the flour, a few gratings of nutmeg, and salt and pepper to make a smooth paste. Cook and stir for 1 minute. Do not allow the flour mixture to brown. Gradually whisk in the milk. Cook, stirring, until thick and bubbly; cook and stir 2 minutes more. Remove from the heat and set aside.", "For the Meat Sauce: Cook the meat and onion in a large skillet over medium-high heat, stirring to break up the meat into small pieces, until browned, 3 to 5 minutes. Drain off all of the fat from the pan. Add the garlic, herbes de Provence and the red pepper. Cook until fragrant, about 30 seconds. Stir in the white wine. Bring to a boil and boil until nearly evaporated, 1 to 2 minutes. Stir in the pureed tomatoes and bring to a boil. Cook at an active simmer until thickened, about 5 minutes. Season to taste with salt and pepper.", "Finishing the Dish: Spread 1/2 cup of the meat sauce in the bottom of a 8"" square baking dish (you won't cover the entire surface) Top with 2 sheets of lasagna noodles, side by side. Top with 1/3 of the remaining meat sauce (spreading to cover the noodles as best you can) and then 1/3 of the bechamel sauce. Top with 1/3 of the cheese. Repeat the layers (starting with the noodles) twice.", "Bake, uncovered, until the lasagna is bubbly and the top is golden brown, 25-30 minutes, covering loosely with foil during the last 10 minutes if the top browns too much. Let stand for 15 minutes before cutting into four pieces to serve."]

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the bechamel, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, freshly ground nutmeg, and more.

Yes, French Lasagna Mardi Soir falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Lasagna Mardi Soir

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions