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French Lasagna Mardi Soir

I have this vivid memory of my first trip to Paris. It wasn’t the Eiffel Tower or the Louvre that captivated me most, but a tiny, unassuming bistro tucked away on a cobblestone street. The aroma of garlic, herbs, and melting cheese wafted from its open door, beckoning me inside. It was there, on a chilly evening, that I first tasted a lasagna unlike any I’d had before. This French Lasagna Mardi Soir reminds me of that cozy evening, with its rich béchamel and savory meat sauce, a simple comfort that felt both familiar and utterly divine. It’s a taste of France on a Tuesday night – or any night you crave a little culinary magic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Dietary Type: Not specified (Contains dairy and meat)

Ingredients

For the Béchamel:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Freshly ground nutmeg
Salt & freshly ground black pepper, to taste
1 1/2 cups milk

For the Meat Sauce:

1/2 lb fresh mild Italian sausage, casing removed (loose)
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, minced
1/2 teaspoon dried herbes de provence, crushed
1/2 cup dry white wine
1 (14 1/2 ounce) can peeled tomatoes, undrained (pureed in a blender or food processor)
Salt & freshly ground black pepper
1 pinch crushed red pepper flakes

For the Lasagna:

6 sheets no-boil lasagna noodles
1 1/2 cups comte cheese (or a combination about 6 ounces) or 1 1/2 cups emmenthaler cheese, shredded (or a combination about 6 ounces)

Equipment Needed

Large skillet
Saucepan
Whisk
Blender or food processor
8″ square baking dish
Oven

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Prepare the Béchamel: In a saucepan over medium heat, melt the butter. Whisk in the flour, a few gratings of nutmeg, and salt and pepper to make a smooth paste. This is called a roux. Cook and stir for 1 minute. Be careful not to let the flour mixture brown; you want it to stay light in color.
Gradually whisk in the milk. Cook, stirring constantly, until the sauce is thick and bubbly. Cook and stir for 2 minutes more to ensure the flour is fully cooked and the sauce is smooth. Remove from the heat and set aside.
Prepare the Meat Sauce: Cook the sausage and onion in a large skillet over medium-high heat, stirring to break up the meat into small pieces, until the sausage is browned, about 3 to 5 minutes.
Drain off all of the excess fat from the pan. Nobody wants a greasy lasagna!
Add the garlic, herbes de Provence, and the red pepper flakes. Cook until fragrant, about 30 seconds.
Stir in the white wine. Bring to a boil and boil until nearly evaporated, about 1 to 2 minutes. This step intensifies the flavor of the sauce.
Stir in the pureed tomatoes and bring to a boil. Cook at an active simmer until the sauce has thickened, about 5 minutes.
Season the meat sauce to taste with salt and pepper. Remember, seasoning is key to a flavorful dish.
Assemble the Lasagna: Spread 1/2 cup of the meat sauce in the bottom of the 8″ square baking dish. You don’t need to cover the entire surface; just a thin layer will do. This prevents the noodles from sticking.
Top with 2 sheets of lasagna noodles, placed side by side.
Top with 1/3 of the remaining meat sauce, spreading it to cover the noodles as best you can.
Top with 1/3 of the béchamel sauce, spreading evenly.
Sprinkle 1/3 of the cheese over the béchamel.
Repeat the layers (starting with the noodles) twice. You should have three layers of noodles, meat sauce, béchamel, and cheese.
Bake, uncovered, until the lasagna is bubbly and the top is golden brown, 25-30 minutes. If the top browns too much during the last 10 minutes of baking, cover loosely with foil to prevent burning.
Let stand for 15 minutes before cutting into four pieces to serve. This allows the lasagna to set and makes it easier to cut.

Expert Tips & Tricks

For an even richer béchamel, infuse the milk with a bay leaf and a clove of garlic while heating it before adding it to the roux. Remove the bay leaf and garlic before whisking in the milk.
If you don’t have time to puree the tomatoes, you can use crushed tomatoes instead. Just be sure to simmer the sauce for a bit longer to reduce the liquid.
To make this lasagna ahead of time, assemble it completely but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the baking time if necessary.
Don’t have comte or emmenthaler cheese? Gruyere is an excellent substitute.

Serving & Storage Suggestions

Serve this French Lasagna Mardi Soir warm, straight from the oven, with a simple green salad and a crusty baguette for soaking up the delicious sauce. A glass of dry red wine, such as a Beaujolais, would also be a lovely accompaniment.

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit until heated through, or microwave individual portions. You can also freeze leftover lasagna for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	370 kcal	N/A
Total Fat	24.9 g	N/A
Saturated Fat	11.2 g	N/A
Cholesterol	60.4 mg	N/A
Sodium	738.3 mg	N/A
Total Carbohydrate	16.5 g	N/A
Dietary Fiber	1.7 g	N/A
Sugars	4.3 g	N/A
Protein	15.5 g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Version: Substitute the Italian sausage with plant-based crumbles or sautéed vegetables like mushrooms, zucchini, and bell peppers.
Gluten-Free: Use gluten-free lasagna noodles.
Spicier: Add more crushed red pepper flakes to the meat sauce or use a spicy Italian sausage.
Herb Variations: Experiment with different herbs in the meat sauce, such as fresh basil or oregano.

FAQs (Frequently Asked Questions)

Q: Can I use regular lasagna noodles instead of no-boil noodles?

A: Yes, but you’ll need to cook them according to package directions before assembling the lasagna. Overlap them slightly when layering.

Q: Can I make this lasagna in a larger dish?

A: Yes, but you may need to increase the baking time. Adjust accordingly and check for doneness.

Q: Can I use a different type of cheese?

A: Absolutely! Gruyere, mozzarella, or even provolone would be delicious substitutes for comte or emmenthaler.

Q: The béchamel sauce is too thick. What should I do?

A: Whisk in a little more milk, a tablespoon at a time, until it reaches the desired consistency.

Q: My lasagna is browning too quickly. How can I prevent this?

A: Cover the lasagna loosely with foil during the last 10-15 minutes of baking to prevent the top from burning.

Final Thoughts

This French Lasagna Mardi Soir is more than just a recipe; it’s an invitation to slow down, savor the process, and create something truly special for yourself and your loved ones. I encourage you to give it a try, put your own personal spin on it, and share your culinary creations with the world. Whether it’s a weeknight dinner or a special occasion, this lasagna is sure to bring a touch of French charm to your table. Bon appétit!

French Lasagna Mardi Soir Recipe