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French Style Lasagna

Blogger Angie McGowan of Eclectic Recipes shares a veggie-filled French-style lasagna. Learn to make this recipe with our how-to article.

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( 7 Ratings)

7 Ratings

5 Stars 57%

4 Stars 29%

3 Stars 14%

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1 Stars

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 1 hr 15 min
Servings 8

Ingredients

1: tablespoon olive oil

2: cups chopped eggplant

2: cups chopped yellow summer squash

2: cups chopped zucchini

1: cup chopped onions

1: cup chopped red bell pepper

1: can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1: cup Muir Glen® organic tomato sauce (from 15-oz can)

1: teaspoon dried basil leaves

1: teaspoon dried herbes de Provence

1: teaspoon salt

1: package (1 lb) uncooked lasagna noodles

8: oz sliced fresh mozzarella

7: oz crème fraîche

1: cup shredded mozzarella cheese (4 oz)

1/4: cup shredded Parmesan cheese

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Directions

1 Heat oven to 350°F. In 12-inch skillet, heat oil over medium heat. Add eggplant, squash, zucchini, onions and bell pepper; sauté until vegetables are tender. Stir in tomatoes, tomato sauce, basil, herbes de Provence and salt. Heat to boiling. Cook until thickened.
2 Cook lasagna noodles as directed on package until almost al dente. Drain.
3 Into 13x9-inch (3-quart) glass baking dish, spoon one-fourth of the vegetable mixture. Add layer of lasagna noodles; top with another one-fourth of vegetable mixture. Add sliced mozzarella, another layer of noodles and half of remaining vegetable mixture. Dollop crème fraîche over top. Add another layer of noodles and remaining vegetable mixture. Top with shredded mozzarella cheese and the Parmesan cheese. Cover dish with foil.
4 Bake 30 minutes. Uncover; bake 15 minutes longer or until golden brown and bubbly.

EXPERT TIPS

Expert Tips

For easy cleanup, line baking dish with foil before assembling the lasagna.

For even more flavor, add 1 cup Bordeaux wine to the vegetable mixture. Simmer until the sauce reduces before using in the lasagna.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 1/11/2013 9:32:15 AM REPORT ABUSE LinnyDinny said:

Rating:

This was delicious. I agree with yorkette as we did not need all the lasagna noodles. It was cheesy yet still light. Definitely will make this again.

This reply was: Helpful Inspiring

Posted 11/16/2012 7:37:07 PM REPORT ABUSE yorkette said:

Rating:

We really enjoyed this recipe and it was very easy to make. I used oregano instead of the herbes de provence and sour cream instead of the creme fraiche. I used slightly more of each of the veggies than the recipe called for and was glad I did, since they shrink some after cooking. Only used half of the lasagna noodles didn't need the whole pound unless I should have overlapped them. I was bummed I had to throw away the rest of the already cooked pasta. Definitely will make again.

This reply was: Helpful Inspiring