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Meet the Cook: Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. -Patricia Collins, Imbler, Oregon
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 280 calories, 16 g fat (8 g saturated fat), 56 mg cholesterol, 500 mg sodium, 17 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Tomato-French Bread Lasagna in Country Woman July/August 1996, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Apr. 20, 2011 by vewebber58
This was unusual but so good! My family loved it. The only thing I'd do differently next time is to spray the pan with cooking spray before adding all the layers. The recipe said to place them in an ungreased pan, but it stuck pretty badly to the sides of the pan. Other than that, this was a delightful dish!
Reviewed on May. 22, 2010 by skoal1
This is a fabulous recipe. My entire family really enjoys it. I have even given it out to many friends and they always give it rave reviews.
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