French Lasagna

  • Yield: 6 to 8 servings


French Lasagna:
8ounces lasagna noodles
3quarts boiling water
2tablespoons olive oil or butter
1cup chopped onion
4-- garlic cloves, minced
1teaspoon basil
1teaspoon tarragon
2cups sliced mushrooms
2cups ricotta cheese
16ounces small curd cottage cheese
4-- eggs, lightly beaten
3cups packed chopped fresh spinach
1/4teaspoon salt
1/4teaspoon freshly ground pepper
1/4teaspoon nutmeg
1/2teaspoon grated Parmesan cheese
1 1/2cups (6-ounces) shredded mozzarella cheese
-- Bechamel Sauce (below
Bechamel Sauce:
1/4cup (1/2 stick) butter
1/4cup unbleached white flour
1 3/4cups milk
1/2cup grated Parmesan cheese
1/8teaspoon salt
-- Pepper to taste


  1. 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.
  2. 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).