- 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
- 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.
- 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.
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
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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?
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!
Made this a few months ago with our garden tomatoes. It was a hit! Will make again.
Most of the time I try a recipe as written first - which in this case, I did. This was good, but I, as others, found the toast to be dry. I think next time I will pour the sauce over the first layer of tomatoes, and only put the shredded moz on the top layer. Hopefully that will allow the sauce to get down to the toast while in the oven. This tasted great though - nice and fresh, since I used the last of the tomatoes from my garden.
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