Taste of Home
Tomato-French Bread Lasagna
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 10 servings.
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
Ingredients
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1 pound ground beef
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1/3 cup chopped onion
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1/3 cup chopped celery
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2 garlic cloves, minced
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14 slices French bread (1/2 inch thick)
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4 large tomatoes, sliced 1/2 inch thick
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1 teaspoon dried basil
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1 teaspoon dried parsley flakes
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1 teaspoon dried oregano
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1 teaspoon dried rosemary, crushed
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1 teaspoon garlic powder
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3/4 teaspoon salt
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1/2 teaspoon pepper
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2 teaspoons olive oil, divided
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1-1/2 cups whole milk
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1/3 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese
Directions
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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 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes.
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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.
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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.
Nutrition Facts
1 each: 280 calories, 16g fat (8g saturated fat), 56mg cholesterol, 500mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 17g protein.
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