ice cream made of rich dark chocolate.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 9 lasagna noodles
- 1 pound ground beef
- ½ onion, diced
- ¼ cup diced green bell pepper
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- ½ cup heavy whipping cream
- 1 ½ (8 ounce) cans tomato sauce
- ½ cup grated Parmesan cheese
- salt and ground black pepper to taste
- 1 pinch herbes de Provence
- garlic powder
- 2 cups shredded Swiss cheese
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat the 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 tomato sauce in the bottom of a 9×13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over noodles. Spread 1/4 of tomato sauce and 1/3 of white sauce over 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.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 17 g |
| Sodium | 539 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Not Lasagna. Some kind of Bechamel cassarole.
This lasagna doesn’t layer up as high as some others but the flavor is awesome!!! I did add nutmeg to the béchamel .
I loved the white sauce. Next time I will make this in a smaller pan to make it a little thicker but this recipe is a keeper.
I put a little cayenne nutmeg and parmesan into the béchamel, used orange bell pepper instead of green, and doubled the tomato sauce. Also, didn’t measure cheese, just put a generous amount of swiss on each layer and about half as much mozzarella on top of swiss.