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Name: Tomato-French Bread Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: French
Ingredients: 4 lg Tomatoes sliced 1/2 inch; 1 1/2 c milk; 1 ts Garlic powder; 3/4 ts Salt; 2 Garlic minced; 1 ts Dried basil; 3 tb Butter or margarine; 1 lb Ground beef; 1/3 c Onion chopped; 1 ts Dried rosemary crushed; 1/3 c Parmesan cheese grated; 1 ts Dried Oregano; 8 oz Mozzarella cheese shredded; 2 ts Olive oil or vegetable oil; 1/2 ts Pepper; 3 tb All-purpose flour; 1/3 c Celery chopped; 14 slices French bread (1/2-inch); 1 ts Dried parsley flakes

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INGREDIENTS

4 lg Tomatoes ; sliced 1/2 inch
1 1/2 c milk
1 ts Garlic powder
3/4 ts Salt
2 Garlic ; minced
1 ts Dried basil
3 tb Butter or margarine
1 lb Ground beef
1/3 c Onion ; chopped
1 ts Dried rosemary ; crushed
1/3 c Parmesan cheese ; grated
1 ts Dried Oregano
8 oz Mozzarella cheese ; shredded
2 ts Olive oil ; or vegetable oil
1/2 ts Pepper
3 tb All-purpose flour
1/3 c Celery ; chopped
14 slices French bread ; (1/2-inch)
1 ts Dried parsley flakes

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 350 degrees for 40-45 minutes or until bubbly and cheese is golden brown. Yield: 8-10 servings. From the July/Aug 96 Country Woman magazine Formatted for MM by Pegg Seevers 7/26/96 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 14:54:27 EDT From: colorado-pegg@juno.com (peggy g seevers)

NOTES

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Tomato-French Bread Lasagna

4 lg Tomatoes sliced 1/2 inch
1 1/2 c milk
1 ts Garlic powder
3/4 ts Salt
2 Garlic minced
1 ts Dried basil
3 tb Butter or margarine
1 lb Ground beef
1/3 c Onion chopped
1 ts Dried rosemary crushed
1/3 c Parmesan cheese grated
1 ts Dried Oregano
8 oz Mozzarella cheese shredded
2 ts Olive oil or vegetable oil
1/2 ts Pepper
3 tb All-purpose flour
1/3 c Celery chopped
14 slices French bread (1/2-inch)
1 ts Dried parsley flakes

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.  Yield: 8-10 servings. From the July/Aug 96 Country Woman magazine    Formatted for MM by Pegg Seevers 7/26/96  Posted to MC-Recipe Digest V1 #260    Date: Sat, 26 Oct 1996 14:54:27 EDT    From: colorado-pegg@juno.com (peggy g seevers)

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 8

Calories: 667
Calories from Fat: 390 (58%)

Amt Per Serving		% DV

	Total Fat 43.3g	58 %
	Saturated Fat 17.1g	86 %
	Monounsaturated Fat 15g
	Polyunsanturated Fat 3.2g
Cholesterol 114.3mg		35 %
Sodium 637.8mg		22 %
Potassium 637.3mg		17 %
Total Carbohydrate 36.3g		11 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 33.5g
Protein 32.7g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 667

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