If you’ve ever wanted to make Italian lasagna that actually stands out, this is the one to try. The secret is in the details: smoky bacon in the ragu, a creamy béchamel with roasted garlic and just a touch of honey, and plenty of melty mozzarella for that perfect finish. I picked up the honey-in-béchamel idea in a small Italian town, and it completely changed how I think about this classic dish.

It’s the kind of recipe that takes a little extra time, but you can taste the difference in every bite. Serve it for Sunday dinner or a special occasion, and don’t be surprised if people ask for the recipe before they’ve even finished their plate.

Ingredients

For the Ragu

• 2.2 lbs (1 kg) ground beef (medium or lean)

• 3.5 oz (100 g) pancetta or thick-cut bacon, finely diced

• 2 ribs celery, finely chopped

• 2 medium carrots, grated

• 1 large white onion, finely diced

• 3 garlic cloves, minced

• 2 Tbsp tomato paste

• 1 cup (250 ml) dry red wine

• 2 cups (500 ml) tomato passata (pureed tomatoes)

• 2 cups (500 ml) beef stock

• 2 bay leaves

• 1 small bunch fresh basil, chopped (about 1 oz / 30 g)

• 1 small bunch fresh parsley, chopped (about 1 oz / 30 g)

• 1 tsp dried oregano

• Salt & black pepper, to taste

• Olive oil, as needed

For the Honey Garlic Béchamel

• 4 Tbsp (2 oz / 60 g) unsalted butter

• 5 Tbsp (2 oz / 60 g) all-purpose flour

• 4 cups (1 liter) whole milk, at room temperature

• 1 head roasted garlic (or 1 tsp garlic powder)

• 2–3 Tbsp honey (mild variety works best)

• 1 cup (3 oz / 80 g) freshly grated Parmesan

• ½ tsp freshly grated nutmeg

• 2 egg-yolks

• Salt & white pepper, to taste

For Assembly

• 12 oz (350 g) fresh lasagna sheets (or dried, cooked until al dente)

• 2 cups (7 oz / 200 g) mozzarella balls (bocconcini), halved or torn

• ½ cup (1½ oz / 40 g) freshly grated Parmesan

Instructions

1. Make the Ragu

1. Cook the Bacon:
   Heat a little olive oil in a large pot over medium heat. Add the pancetta or bacon and cook, stirring often, until the fat renders and the bacon is just starting to get crisp around the edges.
2. Add the Onion:
   Add the finely diced onion right into the pot with the bacon. Sauté for a few minutes, letting the onion soften and pick up all that flavor.
3. Add the Carrots and Celery:
   Stir in the grated carrots and chopped celery. Cook everything together for about 5 minutes, until the vegetables are softened and starting to caramelize a bit.
4. Brown the Beef:
   Add the ground beef directly into the pot. Season with salt and pepper. Break it up as it cooks and let it brown, making sure everything is well combined.
5. Add Garlic and Tomato Paste:
   Stir in the minced garlic and cook for 1 minute. Add the tomato paste and cook for another 2 minutes, stirring so it deepens in color and flavor.
6. Deglaze with Wine:
   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until the wine reduces by about half.
7. Simmer the Sauce:
   Add the tomato passata, beef stock, bay leaves, oregano, half the basil and parsley, and a little more salt and pepper if needed. Stir to combine and bring everything to a gentle simmer.
8. Cook Low and Slow:
   Cover and let the ragu cook on low heat for one and a half hours, stirring occasionally.
9. Thicken and Finish:
   Uncover for the last 20–30 minutes so the sauce can thicken. Stir in the remaining basil and parsley. Taste and adjust seasoning as you like.
   Remove the bay leaves and let the ragu rest for about 20 minutes before assembling your lasagna.

2. Make the Honey Garlic Béchamel

1. Roast the Garlic:
   Preheat oven to 350°F (180°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized. Squeeze out the cloves and mash into a paste.

2. Prepare the Roux:
   In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes, until it smells slightly nutty.

3. Add Milk Gradually:
   Slowly pour in the milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens (about 7–10 minutes).

4. Finish the Sauce:
   Remove from heat. Whisk in the roasted garlic paste, honey, Parmesan, nutmeg, salt, white pepper and egg yolks until smooth and creamy.

3. Assemble and Bake the Lasagna

1. Preheat the Oven:
   Preheat your oven to 350°F (180°C) and lightly grease a 9×13 inch (22×30 cm) baking dish.

2. Layer the Lasagna:

   • Spread a thin layer of ragu over the bottom of the dish.

   • Add a layer of lasagna sheets.

   • Spoon over a layer of honey garlic béchamel.

   • Add another layer of lasagna sheets.

   • Spread more ragu, then top with mozzarella balls and a sprinkle of Parmesan, plus some extra parsley and basil if you like.

   • Repeat the layers until you run out of ingredients, finishing with a layer of pasta, the rest of the béchamel, mozzarella, and a generous amount of Parmesan on top.

3. Bake:
   Cover the lasagna with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for another 15–20 minutes, until the top is golden and bubbling.

4. Rest and Serve:
   Remove from the oven and let the lasagna rest for about 20 minutes before slicing. This helps it set and makes for cleaner slices. Garnish with extra basil or parsley if desired.

If this lasagna made your mouth water, why not save it for later or share it with friends? Just pin the image below to your Pinterest board so you can always find it when you’re craving something extra special. Spread the love—good recipes are meant to be shared!

Italian Lasagna with Honey Garlic Béchamel Video Recipe

Tips & Tricks for the Best Lasagna

• Don’t rush the ragu: Letting the sauce simmer slowly is what gives it real depth and that classic Italian flavor.

• Roast your garlic: Roasting the garlic for the béchamel softens the sharpness and brings out a natural sweetness that pairs beautifully with the honey.

• Use fresh lasagna sheets if you can: They soak up the sauce better and give the dish a great texture.

• Let it rest before slicing: Giving the lasagna twenty minutes to rest makes it much easier to cut clean pieces (even if it’s hard to wait).

• Taste as you go: Don’t be shy about checking for salt, pepper, and a little extra honey or herbs to suit your taste.

• Make it ahead: Lasagna is one of those dishes that’s somehow even better the next day. Leftovers reheat beautifully.

• Go heavy on the cheese: Don’t skimp on mozzarella or parmesan—those golden, bubbly corners are always the first to go.

Chicken Francese is one of those dishes that promises big flavor but all too often delivers a soggy crust and a weak sauce—until now. In this recipe, we press nutty Parmesan and bright French parsley into the egg wash for an extra-crisp, herb-flecked coating, then sear each cutlet to a perfect golden brown. 

Best of all, you’ll have restaurant-style Chicken Francese on the table in under 30 minutes—ideal for busy weeknights or impressing guests without breaking a sweat. Stick around for two clever tricks that are easy to pull off but transform every bite into something irresistible.

Ingredients

For the Chicken

• 2 large chicken breasts (about 250 g/9 oz each), halved horizontally into 4 cutlets

• ¼ cup (35 g) all-purpose flour

• ¾ tsp fine sea salt, plus more for seasoning

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder

• 2 large eggs

• ¼ cup (20 g) finely grated Parmesan

• 2 Tbsp finely chopped French (flat-leaf) parsley

• 1½ Tbsp olive oil

• 1 Tbsp unsalted butter

For the Garlic-Parsley Lemon-Butter Sauce

• 1 large lemon

  • 4 thin slices (for searing)

  • Juice of remaining halves (about 1 Tbsp)

• 2 garlic cloves, peeled and minced

• ¼ cup (60 ml) dry white wine (or extra stock + 1 tsp white wine vinegar)

• ¾ cup (180 ml) low-sodium chicken stock

• 4 Tbsp (60 g) cold unsalted butter, cubed

• 2 Tbsp finely chopped French parsley

Instructions

1. Prep your dredges.

   • In Bowl 1: whisk together flour, salt, pepper, and garlic powder.

   • In Bowl 2: beat the eggs, then stir in Parmesan and 2 Tbsp chopped parsley.

• Slice and Season

  • On a cutting board, slice each chicken breast into two thin cutlets.

  • Lightly season both sides with a pinch of salt and pepper.

• Coat and Sear

  • Warm 1 Tbsp butter and 1½ Tbsp olive oil in a large nonstick skillet over medium-high heat.

  • Working one cutlet at a time:

    1. Dust in the seasoned flour.

    2. Dip into the egg-Parmesan-parsley mixture, letting excess drip off.

    3. Sear 3 minutes per side, until golden.

  • Transfer cooked cutlets to a plate.

• Toast Lemon Slices

  • In the same pan, add the lemon slices and cook 20 seconds per side, until lightly caramelized.

  • Set aside on the plate with the chicken.

• Pan-Wipe Trick

  • After moving chicken and lemon to the plate, wipe the skillet with a paper towel to remove excess oil and burnt bits—leave behind just enough fond to flavor the sauce.

• Build the Sauce

  1. Add the minced garlic to the hot pan and sauté 30 seconds, until fragrant (don’t let it brown).

  2. Pour in the white wine and let it bubble down by half (about 2 minutes), scraping up any browned bits.

  3. Stir in the chicken stock and lemon juice, then bring to a gentle simmer.

• Finish with Butter & Parsley

  • Toss the cold butter cubes in any leftover flour (this helps thicken smoothly).

  • Add the butter to the pan and whisk briskly until the sauce is silky and slightly thickened.

  • Stir in 2 Tbsp chopped parsley, then taste and adjust seasoning.

• Marry Chicken and Sauce

  • Return the chicken cutlets and lemon slices to the skillet.

  • Spoon the sauce over each cutlet to reheat and glaze.

• Serve

  • Plate the cutlets, drizzle with extra sauce, and garnish with a final pinch of parsley.

  • Enjoy with crusty bread, rice, or a fresh green salad.

Love this Chicken Francese? Pin the image below to your Pinterest board — you’ll thank yourself next time dinner rolls around, and your foodie friends will too! 🙂

Chicken Francese Video Recipe

Tips & Tricks

• Room-temp cutlets: Let chicken sit at room temperature for 15 minutes before slicing—this helps it cook evenly and stay juicy.

• Pat it dry: Thoroughly blot each cutlet before dredging so the flour and egg mixture clings perfectly for a super-crisp crust.

• Cheese-herb egg bath: Stir freshly grated Parmesan and chopped French parsley into the eggs—this simple hack infuses every bite with extra flavor and color.

• Pan-wipe trick: After searing, use a paper towel to remove excess oil and burnt bits but leave the golden fond behind—that’s pure flavor for your sauce.

• Floured butter cubes: Toss cold butter pieces in a little flour before whisking them in; this keeps the sauce lump-free and luxuriously silky.

• Wine swap: Skip the wine? Stir in ½ cup extra stock with 1 tsp white wine vinegar for the same bright tang.

Pork tenderloin is one of those cuts that can go either way — juicy and full of flavor, or dry and forgettable. This recipe makes sure it lands firmly in the first category, every time. You get a beautiful golden crust from a quick pan sear, then it finishes in the oven with a creamy Dijon mustard sauce that’s got just the right balance of tangy, savory, and a touch of sweetness from the honey.

The best part? It all happens in one pan, and you don’t need to marinate or prep anything hours ahead. This is the kind of meal that feels a little elevated but doesn’t ask for much — perfect when you want something comforting that still impresses.

Ingredients

Spice Rub

• ½ tbsp garlic powder

• ½ tbsp onion powder

• ½ tbsp coarse sea salt

• ½ tbsp dried thyme

• ½ tbsp dried oregano

• 1 tsp freshly cracked black pepper

Pork & Sauce Ingredients

• 2.75 lbs pork tenderloin (usually two pieces)

• ½ cup Dijon mustard

• ¼ cup honey

• ½ tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 3 tbsp extra virgin olive oil

• 1 shallot, finely diced

• ½ cup chicken broth

• ¼ cup heavy cream

• 1 tbsp fresh thyme (for garnish)

• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).

2. Make the spice rub: Combine garlic powder, onion powder, salt, thyme, oregano, and black pepper in a small bowl.

3. Prep the pork: Pat the tenderloins dry and trim off any excess fat. Rub the spice mixture evenly over all sides.

4. In a bowl, whisk together the Dijon mustard, honey, Worcestershire sauce, and soy sauce. Set aside.

5. Sear the pork: Heat olive oil in a large, oven-safe skillet over medium heat. Once hot, add the pork and sear about 3 minutes per wide side until nicely browned. Remove the pork and set aside.

6. Sauté the shallot: Lower the heat, toss in the diced shallot, and cook for 4 minutes, stirring often and scraping up any browned bits.

7. Deglaze the pan with chicken broth, scraping up everything stuck to the bottom. Let it simmer for about 3 minutes.

8. Add the cream and mustard mix: Pour in the cream and the mustard-honey mixture. Whisk until smooth, and simmer for 2 minutes.

9. Return the pork to the pan. Spoon some sauce over it, cover the pan, and transfer it to the oven. Bake for 25 minutes or until the internal temperature hits 145°F.

10. Rest and serve: Let the pork rest for 5–10 minutes before slicing. Spoon sauce over the top, sprinkle with fresh thyme and parsley, and serve with extra sauce on the side.

📌 Love this recipe?

If this creamy Dijon pork tenderloin is going on your dinner rotation, go ahead and save the image below to your Pinterest board — that way it’s easy to find next time you’re craving something really good with minimal effort.

Dijon Pork Tenderloin Video Recipe

Tips & Tricks

• Trim the silver skin: Don’t skip this step. That thin, shiny layer doesn’t break down during cooking and can make bites chewy. A small, sharp knife does the job easily.

• Pat the pork dry: This helps the spice rub stick and gives you a better sear. Moisture = steam, and steam means no crust.

• Don’t rush the sear: Give each side time to develop color. That browning adds depth to both the pork and the sauce.

• Use an oven-safe pan: Saves time and dishes — no need to transfer to a baking dish.

• Don’t overcook it: Pork tenderloin is perfect at 145°F. Use a meat thermometer if you have one, and let it rest before slicing so the juices don’t run out.

• Sauce too thick or thin? If it feels too thick before baking, add a splash of broth. If it’s too thin after resting, simmer it uncovered for a couple minutes to tighten it up.