French Lasagne Food

FRENCH LASAGNE

Steps:

• In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
• Place bottoms of croissants, cut side up, into a baking dish large enough to hold them snugly in a single layer. (A 10 x 13-inch dish works well.) On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves, cut side down.
• Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.
• Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.

FRENCH-STYLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat 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 the tomato sauce in the bottom of a 9x13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over the noodles. Spread 1/4 of the tomato sauce and 1/3 of the white sauce over the 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.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.

FRENCH LASAGNA MARDI SOIR

Steps:

• Preheat the oven to 400 degrees.
• For the Bechamel: Melt the butter in a saucepan over medium heat. Whisk in the flour, a few gratings of nutmeg, and salt and pepper to make a smooth paste. Cook and stir for 1 minute. Do not allow the flour mixture to brown. Gradually whisk in the milk. Cook, stirring, until thick and bubbly; cook and stir 2 minutes more. Remove from the heat and set aside.
• For the Meat Sauce: Cook the meat and onion in a large skillet over medium-high heat, stirring to break up the meat into small pieces, until browned, 3 to 5 minutes. Drain off all of the fat from the pan. Add the garlic, herbes de Provence and the red pepper. Cook until fragrant, about 30 seconds. Stir in the white wine. Bring to a boil and boil until nearly evaporated, 1 to 2 minutes. Stir in the pureed tomatoes and bring to a boil. Cook at an active simmer until thickened, about 5 minutes. Season to taste with salt and pepper.
• Finishing the Dish: Spread 1/2 cup of the meat sauce in the bottom of a 8" square baking dish (you won't cover the entire surface) Top with 2 sheets of lasagna noodles, side by side. Top with 1/3 of the remaining meat sauce (spreading to cover the noodles as best you can) and then 1/3 of the bechamel sauce. Top with 1/3 of the cheese. Repeat the layers (starting with the noodles) twice.
• Bake, uncovered, until the lasagna is bubbly and the top is golden brown, 25-30 minutes, covering loosely with foil during the last 10 minutes if the top browns too much. Let stand for 15 minutes before cutting into four pieces to serve.

FRENCH TOAST BREAKFAST LASAGNA

Steps:

• In small bowl, combine sugar and sour cream; cover and refrigerate.
• Place 6 slices French toast in bottom of greased 9 x 13 pan.
• Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan.
• Spread pie filling over top; sprinkle granola over apples.
• Bake in preheated 350F oven for 25 minutes.
• Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot.
• Serve with sour cream mixture.
• (I have also made this with 1 LB sausage instead of the ham. Another time, when I didn't have the frozen french toast slices, I just made french toast myself and froze it the day before).

FRENCH TOAST LASAGNA

Steps:

• First prepare the french toast. Beat the eggs and milk. Dip bread in mixture until saturated and brown both sides in frying pan. Put to one side.
• Peel, core and thinly sliice apples. Put in bowl and sprinkle slices with sugar, cinnamon and lemon juice.
• Slice cream cheese into "pats" in preparation.
• In a greased 9 inch caserole dish, lay one layer french toast. Feel free to tear the pieces to fit. over this, spread a layer of apples and then dot with cream cheese. Another layer of french toast and then you keep layering until you're satisfied or out of ingredients.
• Top with sprinkling of cereal and bake at 325 degrees for 25 mintues. Serve while warm.