Tomato-French Bread Lasagna

Directions

In a skillet, brown beef, onion, celery and garlic; drain and set aside.

Toast bread; line the bottom of an ungreased 13×9×2 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.