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Tomato-French Bread Lasagna Recipe
Tomato-French Bread Lasagna Recipe photo by Taste of Home

Tomato-French Bread Lasagna Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil.
  3. 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.
Originally published as Tomato-French Bread Lasagna in Country Woman July/August 1996, p29

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Tomato-French Bread Lasagna

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 29, 2014

"This was very good! I made a couple of substitutions--bulk Italian sausage instead of hamburger, and 1 tbsp. Italian seasoning for the parsley/oregano/rosemary. Also--we don't like our cheese browned, so I added the mozzarella during the last 5 minutes. You have to use local summer tomatoes in this--that great fresh flavor really shines in this dish!"

MY REVIEW
Reviewed Jul. 27, 2014

"I'm eager to try this as a lunch dish. And I would think leftovers could be reheated by flipping over and putting all under the broiler just long enough to brown the bottom slices of bread? I'm NOT a lover of the noodles in traditional lasagne - too much dough - so this sounds like a great alternative. I will use Italian sausage instead of hamburger - and maybe a smidgen of canned pasta/pizza sauce?"

MY REVIEW
Reviewed Apr. 5, 2014

"We really did not care for this recipe at all. I will not be making this again. It was a tomato-french bread "something" but not lasagna, at least not to us, sorry!"

MY REVIEW
Reviewed Nov. 8, 2013

"Made this a few months ago with our garden tomatoes. It was a hit! Will make again."

MY REVIEW
Reviewed Nov. 7, 2013

"Great recipe!"

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