Lasagnes Provençales is a delightful twist on classic Italian lasagna, infused with the vibrant flavors of Provence. Featuring layers of tender pasta, rich tomato sauce, seasonal vegetables, aromatic herbs, and creamy béchamel, this dish is a celebration of French Mediterranean cuisine. Perfect for family dinners or festive gatherings, these lasagna layers are both hearty and full of sunshine flavors.

Ingredients

For 4–6 servings:

For the Vegetable Sauce:

Olive oil: 2–3 tbsp

Onion: 1, finely chopped

Garlic: 2 cloves, minced

Zucchini: 1 medium, diced

Eggplant: 1 medium, diced

Bell peppers: 2 (red and yellow), diced

Tomatoes: 400 g, chopped (or canned)

Tomato paste: 2 tbsp

Fresh thyme: 1 tsp

Fresh basil: 5–6 leaves, chopped

Salt and pepper: to taste

For the Béchamel Sauce:

Butter: 40 g

All-purpose flour: 40 g

Milk: 500 ml

Nutmeg: a pinch

Salt and pepper: to taste

Other Ingredients:

Lasagna sheets: 12–15 (fresh or no-boil)

Grated cheese: 150 g (Gruyère, Emmental, or Comté)

Parmesan: 50 g, for topping

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 180°C (350°F). Grease a 9x13 inch baking dish lightly with olive oil or butter.

2. Prepare the Vegetable Sauce

Heat olive oil in a large pan over medium heat.

Add onions and garlic, sauté until soft and fragrant.

Add zucchini, eggplant, and bell peppers. Cook for 5–7 minutes until slightly tender.

Stir in chopped tomatoes, tomato paste, thyme, and basil.

Season with salt and pepper.

Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.

3. Make the Béchamel Sauce

In a saucepan, melt butter over medium heat.

Add flour, stirring constantly for 1–2 minutes to form a roux.

Gradually whisk in milk, ensuring there are no lumps.

Cook for 5–7 minutes until thickened.

Season with salt, pepper, and a pinch of nutmeg.

4. Assemble the Lasagne

Spread a thin layer of vegetable sauce at the bottom of the baking dish.

Place a layer of lasagna sheets on top.

Add a layer of vegetable sauce, then a layer of béchamel sauce.

Sprinkle some grated cheese.

Repeat layers until all ingredients are used, finishing with béchamel and a generous topping of grated cheese and Parmesan.

5. Bake the Lasagnes Provençales

Cover the dish with aluminum foil and bake for 25–30 minutes.

Remove the foil and bake for another 10–15 minutes, until the top is golden and bubbly.

6. Serve

Allow the lasagna to rest for 5–10 minutes before slicing.

Garnish with fresh basil leaves.

Serve warm as a main course with a side salad or crusty bread.

Tips for Perfect Lasagnes Provençales:

Use a mix of colorful vegetables to enhance both flavor and visual appeal.

Fresh herbs make a big difference—basil, thyme, and rosemary complement the Provençal taste.

For extra richness, you can layer in slices of mozzarella or ricotta.

Avoid overcooking the vegetables—they should retain slight firmness.

Variations:

Meat Option: Add ground beef or turkey to the tomato-vegetable sauce for a heartier version.

Vegan Option: Use plant-based milk and butter for the béchamel and vegan cheese.

Spicy Twist: Add a pinch of chili flakes to the vegetable sauce.

Lasagnes Provençales bring the sunny flavors of Southern France right to your table. With its layers of fresh vegetables, creamy béchamel, and golden cheese topping, this dish is a guaranteed crowd-pleaser and a celebration of French Mediterranean cuisine.