French Lasagna

This French version of Lasagna with Béchamel or Lasagna Ala Ragout with Béchamel Sauce is from Italy's delicious cuisine to your table.

Course Main Course

Cuisine French

Prep Time 1

Cook Time 1 15

Total Time 2 15

Servings Servings

Calories 860kcal

Cost $25

Ciseler the onion and cut the celery and carrot brunoise style. In a stock pot, saute the onions, carrots, and celery in olive oil. Add beef bacon and continue to cook. Add butter and ground beef.
When the beef loses its rawness, add red wine and reduce the heat to medium low.
Add puree tomato, add salt and pepper to taste. Stir well and let simmer for 1 hour on low heat. After cooking it for an hour let it rest for a few minutes.
Add puree tomato, add salt and pepper to taste. Stir well and let simmer for 1 hour on low heat. After cooking it for an hour let it rest for a few minutes.

Cesiler the onion. Begin by infusing the milk with the onion in the saucepan and set aside (DO NOT boil the milk).
To make the white roux, melt the butter and slowly add the flour (Do Not brown).
Then slowly add the infused milk while continuously stirring during the entire process. After thickening, remove it from the heat and season with salt and pepper as desired.

In a baking dish, spread evenly the bechamel sauce than add the lasagna pasta. Add the ragout (still hot) than spread with parmesan cheese.
Repeat the process until filling the baking dish.
At 350 degrees in the middle part of the oven, baked for an hour until top is lightly browned. Remove and cover with aluminum foil for 15 minutes before serving.

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Calories are estimated per serving.

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