Tomato-french bread lasagna

8 Servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
⅓ cup Onion; chopped
⅓ cup Celery; chopped
2 Garlic cloves; minced
14 Slices French bread (1/2 inch thick)
4 larges 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
¾ teaspoon Salt
½ teaspoon Pepper
2 teaspoons Olive oil or vegetable oil divided
3 tablespoons Butter or margarine
3 tablespoons All-purpose flour
1½ cup Milk
⅓ cup Parmesan cheese; grated
8 ounces Mozzarella cheese; shredded (2 cups)

Directions

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 350 degrees for 40-45 minutes or until bubbly and cheese is golden brown. Yield: 8-10 servings. From the July/Aug '96 Country Woman magazine

Formatted for MM by Pegg Seevers 7/26/96

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