Tomato-French Bread Lasagna
Yield
1 panPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ⅓ | cup |
onions
chopped |
|
| ⅓ | cup |
celery
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 14 | slices |
french bread
1/2 inch thick |
*
|
| 4 | large |
tomatoes
1/2 inch thick |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
parsley flakes
dried |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
rosemary leaves
dried, crushed |
|
| 1 | teaspoon |
garlic powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
olive oil
or vegetable oil, divided |
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 8 | ounces |
mozzarella cheese
shredded, 2 cups |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 79 | ml |
onions
chopped |
|
| 79 | ml |
celery
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 14 | slices |
french bread
1/2 inch thick |
*
|
| 4 | large |
tomatoes
1/2 inch thick |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
parsley flakes
dried |
*
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
rosemary leaves
dried, crushed |
|
| 5 | ml |
garlic powder
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
olive oil
or vegetable oil, divided |
|
| 45 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 79 | ml |
Parmesan cheese
grated |
|
| 231.2 | ml/g |
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 teaspoon 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℉ (180℃) for 40 to 45 minutes or until bubbly and cheese is golden brown.
