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French Style Lasagna

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 8
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This savory French Style Lasagna is filled with garden fresh veggies like summer squash, zucchini, eggplant and red bell pepper.
By Angie McGowan
Updated Oct 31, 2012
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For easy cleanup, line baking dish with foil before assembling the lasagna.
  • tip 2
    For even more flavor, add 1 cup Bordeaux wine to the vegetable mixture. Simmer until the sauce reduces before using in the lasagna.


Nutrition Facts are not available for this recipe
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