This Tomato-French Bread Lasagna is a hearty, rustic dish that swaps traditional pasta for slices of toasted French bread. Layers of savory ground beef, fresh tomatoes, and aromatic herbs create a rich base, while a creamy homemade cheese sauce ties everything together. The combination of crispy bread, tender meat, and melted mozzarella offers a delightful texture contrast in every bite. It&# 226;ÂÂs a perfect comfort food for busy weeknights or family gatherings, offering all the warmth of a classic lasagna with half the prep time. Serve it hot from the oven for maximum satisfaction.
Tomato-French Bread Lasagna
Description
This Tomato-French Bread Lasagna is a hearty, rustic dish that swaps traditional pasta for slices of toasted French bread. Layers of savory ground beef, fresh tomatoes, and aromatic herbs create a rich base, while a creamy homemade cheese sauce ties everything together. The combination of crispy bread, tender meat, and melted mozzarella offers a delightful texture contrast in every bite. It's a perfect comfort food for busy weeknights or family gatherings, offering all the warmth of a classic lasagna with half the prep time.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a large skillet, brown ground beef, onion, celery, and minced garlic over medium heat.
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Drain excess fat from the meat mixture and set aside.
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Toast the French bread slices lightly.
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Line the bottom of an ungreased 13x9-inch baking dish with 10 slices of the toasted bread.
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Top the bread layer with half of the meat mixture and half of the sliced tomatoes.
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In a small bowl, combine basil, parsley, oregano, rosemary, garlic powder, salt, and pepper. Sprinkle half of this seasoning mix over the tomatoes.
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Drizzle 1 teaspoon of oil over the seasoned tomatoes.
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Crumble the remaining 4 slices of bread over the tomato layer.
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Repeat the layers: add remaining meat, remaining tomatoes, remaining seasonings, and remaining 1 teaspoon of oil.
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In a saucepan over medium heat, melt the butter.
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Stir in the flour until smooth to create a roux.
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Gradually stir in the milk and bring to a boil.
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Cook and stir constantly until the sauce is thickened and bubbly, about 2 minutes.
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Remove saucepan from heat and stir in the grated Parmesan cheese until melted.
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Pour the cheese sauce evenly over the casserole.
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Top the entire dish with the shredded mozzarella cheese.
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Bake, uncovered, for 40-45 minutes or until bubbly and the cheese is golden brown.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 573.9kcal
- % Daily Value *
- Total Fat 20.4g32%
- Saturated Fat 7.4g37%
- Cholesterol 88.5mg30%
- Sodium 605.3mg26%
- Total Carbohydrate 53.9g18%
- Dietary Fiber 3.5g15%
- Sugars 6.3g
- Protein 39.3g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350ðF until warmed through.
Variation: For a vegetarian version, substitute the ground beef with lentils or mushrooms.
Tip: Ensure the French bread is fresh or slightly stale but not rock-hard for best toasting and texture.
