Tomato-French Bread Lasagna Recipe
- 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
- 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.
1 each: 280 calories, 16g fat (8g saturated fat), 56mg cholesterol, 500mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 17g protein.
Reviews for Tomato-French Bread Lasagna
"This recipe sounded delicious but was a complete flop. I will not make it again."
"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."
"We made this and added lots of tomato sauce as it is quite dry. The taste is just ok."
"Very Good will make again!"
"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!"
"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."
"Had this for dinner tonight, and there is hardly any left, my family loved it!!! It was a nice change from a traditional noodle and red sauce based lasagna. The seasonings and the tomatoes gave it a really fresh taste. Added this recipe to my favorites!"
"Great recipe to use up garden tomatoes! (I also used fresh basil.) Husband had two helpings....and I enjoyed the leftovers as well. For additional flavor, may use a bit of crumbled sausage, in addition to the ground beef."
"Was delicious just as written, although next time I would probably do as some others and substitute at least half of the ground beef with Italian sausage. My kids didn't care for it reheated since the toasted French bread got sort of mushy."
"We liked the recipe, but agreed it needed either a cup of tomato sauce mixed in with the meat, or more alfredo sauce, layered into the lasagna instead of covering it. Also, I was out of rosemary, so I used a touch more basil. Flavor was good overall, just a touch too dry."
"I am very pleased with dish after an early sample since I had to have a taste before my anti-tomato husband gets home. I am predicting this will be a winner for him because of the composition of the recipe. He will be able to avoid the tomatoes yet I can still enjoy them. (I used my own fresh herbs and home grown tomatoes.)"
"I really like this dish. I couldn't wait for my husband to get home andi had to have a sample. He does not like tomatoes, with the composition of this dish, he can avoid them"
"I made this for supper tonight and my husband loved it. I loved it because it was easy to prepare. I used Italian sausage instead of ground beef, and French toast bread instead of French bread - just because that was what I had in the house. Since it was only the two of us, I have leftovers. Hope it warms up well - maybe I can report back."
"This was very good. Followed the recipe as written except I added a little Italian sausage to the hamburger and it turned out wonderful. Everyone liked it will make it again."
"Question? For those of you have tried this .... Is this dish dry without sauce? I feel like I would want to add sauce or at least more tomatoes?"
"I haven't made this...yet! but I can tell that it will be great! However, I will be leaving out the meat and adding slices of zucchini and/or crook neck squash. What a great side dish with barbecued chicken! Anyone try it this way?"
"With tomatoes ripening quickly in my vegetable garden, this recipe was a tasty way to use up a few of them. I increased the tomatoes to 6, omitted the Rosemary (mysons don't care for it) and increased the garlic powder to 2 teaspoons. My family enjoyed this take on traditional lasagna, and I would definitely make this recipe again."
"I used Italian turkey sausage instead of gb. I also made this in the morning and baked in the evening. Turned out great!! Husband and I both thought this dish is delicious!!"
"Haven't made it yet, but will make it this weekend for family gathering. I can taste it already. I LIKE it! And for clolson1 and others who asked---you put the bread in a toaster, or toaster oven, no pan, and toast it, then layer in the pan. Is this too simple for our busy minds to grasp?"
"Very easy and great alternative to red sauce"
"my family loved this! My Grandson said it was delicious! the whole 13x9 pan finished in one sitting! Will make for work next!"
"The 2nd sentence in the "Directions" section says to Toast bread. Good luck and enjoy!"
"This is a wonderful recipe. Although the ingredients are layered in the traditional lasagna manner it's the spices that take this dish to a new level. The sweetness of the tomatoes are a perfect match for the savory blend of seasonings. The butter and parmesan cheese rue, along with the mozzarella sprinkled on top, definitely gave us that lasagna experience. My wife and I are already talking about making it again to share with friends and family."
"I'm confused?? Do you toast the bread before you layer in pan and put the topping on? or do you put topping ect on and than bake?"
"This is a great recipe. Like the previous review I spray the pan first, otherwise it does stick. Also, instead of crumbling the bread for the 2nd layer, I just slice it a bit thinner and use whole slices. Using fresh herbs from my garden makes it so good! Will make again and again- my son requests it often."
"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!"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.