Tomato-French Bread Lasagna
- 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 whole milk
- 1/3 cup grated Parmesan cheese
- 2 cups 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 13x9-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.
1 piece: 280 calories, 16g fat (8g saturated fat), 56mg cholesterol, 500mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 17g protein.
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.
Jul 1, 2016
This recipe sounded delicious but was a complete flop. I will not make it again.
Apr 5, 2016
Lovely tasty dinner for family and friends need to use bigger french slices of bread next time.
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.
Aug 18, 2015
We made this and added lots of tomato sauce as it is quite dry. The taste is just ok.
Aug 12, 2015
Dec 24, 2014
Very Good will make again!
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!
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?
Dec 31, 1969
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!