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