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1
Preheat oven to 375 degrees.
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2
Cook lasagna noodles according to package directions.
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3
While lasagna is cooking, saute onion and garlic.
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4
Add the ground beef and brown.
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5
When finished, add 1/2 cup broth and set aside.
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6
Make the white sauce: melt butter in separate saucepan.
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7
Whisk in flour and milk and stir until slightly thickened.
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8
Add 1/2 cup grated Emmental and 1/4 cup white wine.
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9
Cook until cheese is melted and integrated.
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10
Mix in parmesan and salt.
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11
You will have 1 cup Emmental remaining - Set aside 1/2 cup of the remaining Emmental cheese for later.
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12
You will use the other 1/2 cup as directed in the next step.
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13
Assemble lasagna: spread 1 cup of the white sauce on the bottom of a 9x13 inch baking pan.
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14
Add a layer of lasagna noodles and spread some of the beef mixture on top.
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15
Sprinkle a bit of the Emmental on top.
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16
Cover with another layer of lasagna noodles.
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17
Repeat this process until all noodles and beef is used, finishing with a layer of noodles.
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18
Pour remaining white sauce on top and sprinkle reserved 1/2 cup Emmental on top.
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19
Cover with foil and bake for 40 minutes.
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20
Remove foil and bake for another 15 minutes or until cheese on top is melted and slightly browned.
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21
Allow to stand for 15 minutes after removing from oven.
