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Tomato-French Bread Lasagna

Source of Recipe

Country Woman magazine, July 1996


List of Ingredients


1 pound Ground beef
1/3 cup Onion -- chopped
1/3 cup Celery -- chopped
2 Garlic cloves -- minced
14 Slices french bread (1/2
- inch thick)
4 large Tomatoes -- sliced 1/2 inch thick
1 t Dried basil
1 t Dried parsley flakes
1 t Dried oregano
1 t Dried rosemary -- crushed
1 t Garlic powder
3/4 ts Salt
1/2 t Pepper
2 ts Olive oil or vegetable oil divided
3 tb Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1/3 c Parmesan cheese -- grated
8 oz Mozzarella cheese -- shredded (2 cups)



Recipe

In a skillet, brown beef, onion, celery and garlic; drain and set aside. Toast bread; line the bottom of an ungreased 13x9x2-inch 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 tsp oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes and seasonings and oil.

In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350ºF for 40-45 minutes or until bubbly and cheese is golden brown. Yield: 8-10 servings.