Tomato-french bread lasagna
Yield: 8 Servings
Ingredients:
- 1 lb Ground beef
- 1/3 c Onion; chopped
- 1/3 c Celery; chopped
- 2 Garlic cloves; minced
- 14 Slices French bread (1/2 -inch thick)
- 4 lg Tomatoes; sliced 1/2 inch -thick
- 1 ts Dried basil
- 1 ts Dried parsley flakes
- 1 ts Dried oregano
- 1 ts Dried rosemary; crushed
- 1 ts Garlic powder
- 3/4 ts Salt
- 1/2 ts 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
Instructions:
-(2 cups) 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
