Tomato-French Bread Lasagna |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. Ingredients:
1 pound ground beef |
1/3 cup chopped onion |
1/3 cup chopped celery |
2 garlic cloves, minced |
14 slices french bread (1/2 inch thick) |
4 large 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 |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons olive oil, divided |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups milk |
1/3 cup grated parmesan cheese |
2 cups (8 ounces) shredded mozzarella cheese |
Directions:
1. In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13-in. x 9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes.
2. Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil.
3. In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown. Yield: 8-10 servings.
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