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

Tomato-French Bread Lasagna Recipe

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4.5 33 33
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For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:8-10 servings
Contest Winning Test Kitchen Approved
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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Tomato-French Bread Lasagna

AVERAGE RATING
(33)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 5, 2016

"Lovely tasty dinner for family and friends need to use bigger french slices of bread next time."

MY REVIEW
Reviewed Feb. 3, 2016

"Made recipe as stated, only added jar of spaghetti sauce about 24 oz, right in the middle of the casserole (before the repeat layers). Very flavorful and with the added sauce (as others suggest) it is not dry at all."

MY REVIEW
Reviewed Aug. 18, 2015

"We made this and added lots of tomato sauce as it is quite dry. The taste is just ok."

MY REVIEW
Reviewed Aug. 12, 2015

"Great"

MY REVIEW
Reviewed Dec. 24, 2014

"Very Good will make again!"

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