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Tomato-French Bread Lasagna

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. Woman magazine Formatted for MM by Pegg Seevers 7/26/96 -----

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