You are here: Home » Recipes » French Lasagna French Lasagna Recipe by Favorite Recipes Press Yield 6 to 8 servings This lasagna is packed with healthy vegetables and a creamy cheese sauce is used in place of the traditional red sauce. PrintEmail Ingredients French Lasagna:8 ounces lasagna noodles3 quarts boiling water2 tablespoons olive oil or butter1 cup chopped onion4 -- garlic cloves, minced1 teaspoon basil1 teaspoon tarragon2 cups sliced mushrooms2 cups ricotta cheese16 ounces small curd cottage cheese4 -- eggs, lightly beaten3 cups packed chopped fresh spinach1/4 teaspoon salt1/4 teaspoon freshly ground pepper1/4 teaspoon nutmeg1/2 teaspoon grated Parmesan cheese1 1/2 cups (6-ounces) shredded mozzarella cheese -- Bechamel Sauce (belowBechamel Sauce:1/4 cup (1/2 stick) butter1/4 cup unbleached white flour1 3/4 cups milk1/2 cup grated Parmesan cheese1/8 teaspoon salt -- Pepper to taste Instructions To prepare the lasagna. Cook the lasagna noodles in the water in a 4-quart stockpot until al dente; drain. Fill the stockpot with cold water. Place the noodles in the cold water and set aside. Heat the olive oil in a 10-inch skillet over medium heat. Add the onion, garlic, basil and tarragon and saute until the onion begins to brown. Add the mushrooms and cook until tender, stirring frequently. Combine the ricotta cheese, cottage cheese, eggs, mushroom mixture, spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup of the mozzarella cheese in a large bowl and mix well. Brush a small amount of Bechamel Sauce over the bottom of a 9×12-inch baking dish to cover. Drain the lasagna noodles. Arrange 1/3 of the lasagna noodles in the bottom of the dish. Layer with the cheese mixture and remaining noodles 1/2 at at time. Top with remaining Bechamel Sauce. Sprinkle evenly with the remaining mozzarella cheese. Bake, covered, at 375F for 30 minutes. Let stand for 10 minutes before serving. No-cook noodles may be used. To prepare the Bechamel Sauce. Melt the butter in a 2-quart saucepan or 10-inch cast-iron skillet. Add the unbleached white flour and cook over low heat for a few minutes, stirring constantly. Add the milk gradually, stirring constantly. Add the cheese, salt and pepper. Cook until the sauce thickens, stirring constantly. Thin the sauce with additional milk if necessary. Remove from heat. Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Entertains (Scrumptious, Inc., Decatur, Alabama, 2002).