Tomato-french bread lasagna
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Tomato-french bread lasagna
  Bread    Lasagna    Vegetables  
Last updated 6/12/2012 1:27:02 AM. Recipe ID 61736. Report a problem with this recipe.
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      Title: Tomato-french bread lasagna
 Categories: Casseroles, Main dish, Vegetables, Meats, Breads
      Yield: 8 Servings
      1 lb Ground beef
    1/3 c  Onion; chopped
    1/3 c  Celery; chopped
      2    Garlic cloves; minced
     14    Slices French bread (1/2
           -inch thick)
      4 lg Tomatoes; sliced 1/2 inch
      1 ts Dried basil
      1 ts Dried parsley flakes
      1 ts Dried oregano
      1 ts Dried rosemary; crushed
      1 ts Garlic powder
    3/4 ts Salt
    1/2 ts Pepper
      2 ts Olive oil or vegetable oil
      3 tb Butter or margarine
      3 tb All-purpose flour
  1 1/2 c  Milk
    1/3 c  Parmesan cheese; grated
      8 oz Mozzarella cheese; shredded
           -(2 cups)
  In a skillet, brown beef, onion, celery and garlic; drain and set
  aside. Toast bread; line the bottom of an ungreased 13x9x2-inch
  baking dish with 10 slices. Top with half of the meat mixture and
  half of the tomatoes. Combine seasonings; sprinkle half over
  tomatoes. Drizzle with 1 tsp oil. Crumble remaining bread over top.
  Repeat layers of meat, tomatoes and seasonings and oil.  In a
  saucepan over medium heat, melt the butter; stir in flour until
  smooth. Gradually stir in milk; bring to boil. Cook and stir until
  thickened and bubbly, about 2 minutes. Remove from heat; stir in
  Parmesan.  Pour over casserole. Top with mozzarella. Bake, uncovered,
  at 350 degrees for 40-45 minutes or until bubbly and cheese is golden
  brown. Yield: 8-10 servings. From the July/Aug '96 Country Woman
  Formatted for MM by Pegg Seevers 7/26/96

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Recipe ID 61736 (Apr 03, 2005)

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