---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tomato-French Bread Lasagna
 Categories: Casseroles, Main dish, Vegetables, Meats, Breads
      Yield: 8 Servings
 
      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.
  Yield: 8-10 servings. From the July/Aug '96 Country
  Woman magazine
  
  Formatted for MM by Pegg Seevers 7/26/96
 
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