Recipe of Tomato-French Bread Lasagna - Food Recipes

-- Extracted from Meal-Master (tm) v8.04 --

Title: Tomato-French Bread Lasagna
Categories : Casseroles, Main dish, Vegetables, Meats, Breads
Serving size: 8 Servings 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 -(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.
Serving size: 8-10 servings. From the July/Aug '96 Country Woman magazine Formatted for MM by Pegg Seevers 7/26/96 -----