Tomato-French Bread Lasagna

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1/3 cup	20g / 0.7oz	Onion - chopped
1/3 cup	36g / 1.3oz	Celery - chopped
2		Garlic cloves - minced
14		French bread - (1/2
		- inch thick)
4		Tomatoes - sliced 1/2 inch (large)
		- thick
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried parsley flakes
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried rosemary - crushed
1 teaspoon	5ml	Garlic powder
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Pepper
2 teaspoons	10ml	Olive oil or vegetable oil
		- divided
3 tablespoons	45ml	Butter or margarine
3 tablespoons	45ml	All-purpose flour
1 1/2 cups	355ml	Milk
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
8 oz	227g	Mozzarella cheese - shredded- (2 cups)

Recipe Instructions

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 350F for 40-45 minutes or until bubbly and cheese is golden brown.

From the July/Aug '96 Country Woman magazine

Source:
Mario Batali

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