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Tomato-French Bread Lasagna

Tomato-French Bread Lasagna
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
8-10 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 garlic cloves, minced
  • 14 slices French bread (1/2 inch thick)
  • 4 large tomatoes, sliced 1/2 inch thick
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 1/3 cup grated Parmesan cheese
  • 2 cups (8 ounces) shredded mozzarella cheese

Directions

  • In a skillet, cook beef, onion, celery and garlic over medium heat
  • until beef is no longer pink; drain and set aside. Toast bread; line
  • the bottom of an ungreased 13-in. x 9-in. baking dish with 10
  • slices. Top with half of the meat mixture and half of the tomatoes.
© Taste of Home 2013

2 of 2

Tomato-French Bread Lasagna (continued)

Directions (continued)

  • Combine seasonings; sprinkle half over tomatoes. Drizzle with 1
  • teaspoon oil. Crumble remaining bread over top. Repeat layers of
  • meat, tomatoes, seasonings and oil.
  • In a saucepan over medium heat, melt the butter; stir in flour until
  • smooth. Gradually stir in milk; bring to a boil. Cook and stir until
  • thickened and bubbly, about 2 minutes. Remove from the heat; stir in
  • Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered,
  • at 350° for 40-45 minutes or until bubbly and cheese is golden
  • brown. Yield: 8-10 servings.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013