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.

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 LASAGNA

Steps:

• First prepare the french toast. Beat the eggs and milk. Dip bread in mixture until saturated and brown both sides in frying pan. Put to one side.
• Peel, core and thinly sliice apples. Put in bowl and sprinkle slices with sugar, cinnamon and lemon juice.
• Slice cream cheese into "pats" in preparation.
• In a greased 9 inch caserole dish, lay one layer french toast. Feel free to tear the pieces to fit. over this, spread a layer of apples and then dot with cream cheese. Another layer of french toast and then you keep layering until you're satisfied or out of ingredients.
• Top with sprinkling of cereal and bake at 325 degrees for 25 mintues. Serve while warm.

FRENCH TOAST LASAGNA

Steps:

• In a small bowl, combine sour cream and brown sugar; refrigerate until serving. In a greased 13x9-in. baking dish, layer six slices French toast, ham, 1-1/2 cups cheese and remaining French toast. Spread with pie filling and sprinkle with granola. Bake, uncovered, at 350° for 25 minutes. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with sour cream mixture.

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.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.