Tomato-French Bread Lasagna

1 pound ground beef

1/3 cup chopped onion

1/3 cup of celery

2 garlic cloves minced

14 sliced french bread 1/2 inch thick

4 large tomatoes sliced 1/2 inch thick

1 teaspoon basil

1 teaspoon parsley flakes

1 teaspoon oregano

1 teaspoon rosemary crushed

1 teaspoon garlic powder

3/4 teaspoon salt

1/2 teaspoon pepper

2 teaspoons olive or vegetable oil, divided

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

1 1/2 cups of milk

1/3 cup  parmesan cheese

2 cups (8 ounces) shredded mozzarella cheese

Preheat the oven to 350 degrees

In a skillet, brown beef, onion, celery, and garlic;

Drain and set aside. Toast bread; line the bottom of an ungreased 13 inch by 9inch by 2 inch baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. Combine seasonings; sprinkle half over the tomatoes drizzle with 1 teaspoon oil. Crumble remaining bread over the top.

Repeat layers of meat, tomatoes, seasoning and oil. In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered at 350 degrees for 40-45 minutes or until bubbly and the cheese is golden brown.

Serves 8-10 pieces.

AUTHOR: Gale