French Beef Lasagna
A French-inspired twist on the Italian classic, featuring tender beef and a rich béchamel sauce.
Ingredients
- ●1 pound, ground beef80/20 lean to fat ratio
- ●8-10 sheets lasagnawide noodles
- ●2 cups, grated jovialParmesan cheese
- ●2 tablespoons, Dijon mustard mustardyfor the beef
- ●1 teaspoon, curry powder Kenyanadds depth to the beef
- ●1 medium, chopped onionfor the beef
- ●2 cloves, minced garlicfor the beef
- ●1 cup beef brothfor the beef
- ●4 tablespoons butterfor the béchamel sauce
- ●2 tablespoons all-purpose flourfor the béchamel sauce
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package directions. Drain and set aside.
- 3
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 4
Add the Dijon mustard, curry powder, onion, and garlic to the skillet and cook until the onion is translucent.
- 5
Stir in the beef broth and bring the mixture to a simmer. Reduce heat to low and let cook for 5 minutes.
- 6
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk together to make a roux, cooking for 1-2 minutes.
- 7
Slowly pour in 1 cup of milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, stirring occasionally.
- 8
Remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Season with salt and pepper to taste.
- 9
In a 9x13 inch baking dish, create a thin layer of the béchamel sauce on the bottom. Arrange 4 lasagna noodles on top of the sauce.
- 10
Spread half of the beef mixture over the noodles, followed by half of the remaining béchamel sauce.
- 11
Repeat the layers, starting with the noodles, then the beef mixture, and finally the remaining béchamel sauce.
- 12
Top the lasagna with the remaining Parmesan cheese and dot the top with the remaining 2 tablespoons of butter.
- 13
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.