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French Lasagna

Ingredients

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Meat Sauce

  • 1 pound ground beef
  • 1 large, chopped onion
  • 4 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning or herbes de Provence, crushed
  • 1/2 cup sweet white wine
  • 2 quarts (~16oz cans) crushed tomatoes (If using store-bought, San Marzano are the sweetest)

Béchamel & Mornay Sauce

  • ½ cup butter
  • ½ cup flour
  • 1 teaspoon salt
  • Ground white pepper to taste
  • 3 3/4 cups Conebella Farm whole raw milk
  • 2 large eggs, beaten
  • 3/4 cup shredded Conebella Farm Italian Cheddar

Layering Ingredients:

  • 912 lasagna noodles, uncooked
  • Remaining shredded Conebella Farm Italian Cheddar from the 2 8-ounce blocks
  • ½ cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F.
  2. In a large sauté pan over medium-high heat, brown meat with onion, garlic and herbs, stirring frequently and breaking up the meat into small pieces. Add salt to taste. Once the meat has browned, add the wine and cook 1-2 minutes until mostly absorbed. Add the tomatoes and cook 3-4 minutes until the sauce thickens slightly.
  3. Make the béchamel sauce by melting the butter in a medium-sized pot over medium heat. Add the flour and stir until combined. Gradually add the milk, whisking until combined and thickened, but still pourable. Season with salt and white pepper.
  4. Remove 1½ cups of the béchamel sauce and transfer to a medium bowl. Add the ¾ cup shredded Italian cheddar and beaten egg. Stir until combined. This is called a Mornay sauce; set it aside for the final layer of the lasagna.
  5. In a 9×13 baking dish, start by spreading a thin layer of the meat sauce on the bottom of the pan. Cover with a layer of noodles. Add a layer of meat sauce, then béchamel sauce and shredded Italian cheddar. Repeat layers 1-2 more times, depending on your sauce-to-noodle preference using up all of the béchamel but reserving some meat sauce and Italian cheddar for the last step. For the final layer, spread meat sauce, then Parmesan cheese, then Mornay sauce on top. Sprinkle with Italian cheddar.
  6. Bake at 400 for 25-30 minutes until the top is golden brown. Let stand 10 minutes before serving. Serve with hearty French bread to soak up all that delicious sauce.