Tomato-French Bread Lasagna Recipe

4.5 35 35
Tomato-French Bread Lasagna Recipe
Tomato-French Bread Lasagna Recipe photo by Taste of Home
Publisher Photo

Tomato-French Bread Lasagna Recipe

Read Reviews
4.5 35 35
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 or vegetable oil, divided
  • 3 tablespoons butter or margarine
  • 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, brown beef, onion, celery and garlic; 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.
Originally published as Tomato-French Bread Lasagna in Country Woman July/August 1996, p29

Nutritional Facts

1 each: 280 calories, 16g fat (8g saturated fat), 56mg cholesterol, 500mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 17g protein.

  • 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 or vegetable oil, divided
  • 3 tablespoons butter or margarine
  • 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, brown beef, onion, celery and garlic; 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.
Originally published as Tomato-French Bread Lasagna in Country Woman July/August 1996, p29

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Reviews forTomato-French Bread Lasagna

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Shari User ID: 9271114 274846
Reviewed Oct. 4, 2017

"I made this tonight and my husband and I thought it was excellent! I did make a few very small alterations. I used ground turkey instead of beef, and added 1/4 teaspoon of worschestershire sauce as well as seasoning it with salt and pepper as it cooked. I upped the onion to 1/2 an onion (about a cup) and doubled the garlic. I also added 4 small tomatoes and grated them and discarded the skins. This provided an additional tomato pur?e layer to the assembly and this fixed any issue with dryness. I also used fresh herbs to Instead of dried herbs, but tripled the amount and sprinkled the herbs into the meat just before layering. I skipped drizzling oil all together (forgot) and didn't miss it. I also used low-fat lactaid brand milk, instead of whole and doubled the Parmesan. I split this into two and baked one half for dinner and froze the other. Hopefully we'll enjoy the leftovers as much as we did tonight's dinner."

MY REVIEW
Debrah7344 User ID: 4523245 249992
Reviewed Jul. 1, 2016

"This recipe sounded delicious but was a complete flop. I will not make it again."

MY REVIEW
newbury56 User ID: 8789466 246624
Reviewed Apr. 5, 2016

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

MY REVIEW
[email protected] User ID: 7564909 243113
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
KathyGillis User ID: 1292257 231395
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
pfernand User ID: 8469034 231119
Reviewed Aug. 12, 2015

"Great"

MY REVIEW
shiller User ID: 1480456 215782
Reviewed Dec. 24, 2014

"Very Good will make again!"

MY REVIEW
kimb0 User ID: 7108367 8028
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
SimpleFoods User ID: 7160373 11098
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
JLinnGS User ID: 4301775 9932
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!"

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