Tomato-French Bread Lasagna |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A friend of mine sent me this recipe. She got it online I am sure. This is a teriffic man dish or a complement to any other dish. It uses things that most people have in their pantry so you don't have to go out on a shopping expedition. We love it because it is a change from the normal kind of lasagna and easier too. Ingredients:
1 lb ground beef (i use the extra lean) |
3/4 cup onion, finely chopped |
1 medium green pepper, diced |
8 white button mushrooms, sliced |
3/4 cup sliced black olives |
3/4 cup celery, chopped |
2 garlic cloves, minced |
14 sliced french bread, 1/2 inch thick |
4 large tomatoes, sliced 1/2 inch thick |
1/4 teaspoon basil |
1 teaspoon parsley flakes |
1 teaspoon oregano |
1 teaspoon crushed rosemary (i use the sprinkle kind in a bottle) |
1 teaspoon garlic powder |
salt |
pepper |
2 teaspoons olives or 2 teaspoons vegetable oil, divided |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons flour |
1 1/2 cups milk |
1/3 cup kraft parmesan cheese |
2 cups kraft shredded mozzarella cheese |
Directions:
1. Preheat oven to 350.
2. In skillet, brown ground beef, onions,mushrooms, peppers, celery and minced garlic.
3. Drain and seet aside.
4. Toast bread and line the bottom of an ungreased 9x13 pan with 10 slices.
5. Top with half the meat mixture and half the tomatoes.
6. Combine seasonings.
7. Sprinkle half over the tomatoes and drizzle with 1 tsp oil.
8. Crumble remaining bread over the top.
9. Repeat lalyers of meat,tomatoes, seasonings and oil.
10. In a saucepan over med. heat melt the butter.
11. Stir in floour until smooth.
12. Gradually stir in milk and bring to boil.
13. Reduce to med. and cook and stir until thickened and bubbly, about 2 minutes.
14. Remove from heat and stir in parmesan.
15. Pour over casserole and top with Mozzarella cheese.
16. Bake uncovered 40-45 minutes or until hot and bubbly and cheese is melted and golden brown.
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