Tomato French Bread Lasagna Recipes

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TOMATO-FRENCH BREAD LASAGNA



Tomato-French Bread Lasagna image

For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 19

1 pound ground beef
1/3 cup chopped onion
1/3 cup chopped celery
2 garlic cloves, minced
14 slices French bread (1/2 inch thick)
4 large tomatoes, sliced 1/2 inch thick
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups whole milk
1/3 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Steps:

  • In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. 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 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings 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° for 40-45 minutes or until bubbly and cheese is golden brown.

Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 500mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

ROASTED ROMA TOMATO LASAGNA



Roasted Roma Tomato Lasagna image

Treat your family to rich, hearty baked lasagna with this classic Italian recipe from Brucie chef Zahra Tangorra.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 tablespoon unsalted butter
1 pound dried or Fresh Lasagna Sheets
8 cups Bechamel Sauce
6 cups Roasted Roma Tomatoes, and their juices
2 cups ricotta cheese
4 cups grated pecorino cheese
2 cups fresh basil
2 cups dried breadcrumbs
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees.
  • Butter a 9-by-13-inch baking dish and place a single layer of lasagna sheets in the dish. Pour 2 cups bechamel evenly over pasta; top with 2 cups of the roasted tomatoes in their juices, one third of the ricotta, 1 cup pecorino, and one third of the basil. Repeat process twice and top with remaining lasagna sheets. Top with remaining 2 cups bechamel and 1 cup pecorino.
  • In a small bowl, mix together breadcrumbs and olive oil to combine. Sprinkle over lasagna and cover baking dish with parchment paper-lined aluminum foil. Place baking dish on a baking sheet and transfer to oven; bake for 1 hour. Uncover and continue baking until lasagna sheets are tender, about 25 minutes more. Remove from oven and let stand 30 to 45 minutes before slicing and serving.

TOMATO FRENCH BREAD LASAGNA



Tomato French Bread Lasagna image

I just found this recipe on the internet and it looks fantastic. French bread slices replace the noodles in this lasagna like dish. Definitely on my priority list to try.

Provided by Marie

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb ground beef
1/3 cup chopped onion
2 garlic cloves, minced
salt and pepper (to taste)
14 slices French bread, sliced 1/2 inch thick
4 large tomatoes, sliced 1/2 inch thick
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 teaspoons olive oil, divided
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/3 cup grated parmesan cheese
2 cups shredded mozzarella cheese

Steps:

  • In a skillet, brown lightly salted and peppered ground beef, onion and garlic; drain and set aside.
  • Toast bread and line the bottom of an ungreased 13 x 9 baking dish with 10 slices.
  • Top with half of the meat mixture and half of the tomatoes.
  • Combine seasonings and sprinkle half over tomatoes.
  • Drizzle with 1 1/2 teaspoons olive oil.
  • Crumble remaining bread over top.
  • Repeat layers of meat, tomatoes, seasonings and oil.
  • In a saucepan over medium heat, melt the butter.
  • Stir in flour.
  • Gradually stir in milk and bring to a boil.
  • Cook and stir until thick and bubbly, about 2 minutes.
  • Remove from the heat and stir in Parmesan.
  • Pour over casserole.
  • Top with mozzarella cheese.
  • Bake, uncovered, at 350° for 40 minutes or until bubbly and cheese is golden brown.

Nutrition Facts : Calories 1291.8, Fat 54.5, SaturatedFat 25, Cholesterol 164.4, Sodium 2470.3, Carbohydrate 136.3, Fiber 9.5, Sugar 6.8, Protein 62.1

TOMATO BREAD CASSEROLE/LASAGNA



Tomato Bread Casserole/lasagna image

A friend gave me this different casserole that I have made often when I didn't have any lasagna noodles on hand and we have gotten to a point that we even prefer it to the standard lasagna noodles. This is a must try!

Provided by Lucille Hoerle

Categories     Breads

Time 1h

Number Of Ingredients 11

1/2 lb loaf french bread, sliced
2 Tbsp butter, softened
3 lb cut-up tomatoes, smashed with your hands and 1/2 cup of water added or
1 can(s) (14 1/2 oz) whole peeled tomatoes, cut up
1 1/2 lb fresh tomatoes, thinly sliced
1 c ricotta
1/4 c olive oil
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 c parmesan cheese

Steps:

  • 1. Spread bread slices with butter; cut up into large cubes. Arrange on jelly roll pan and toast in 350 oven for 7-10 minutes. Place 1/2 of the cubes in a greased 13 x 9 baking dish. Drain fresh or canned tomatoes, reserving liquid. Top bread cubes with 1/2 fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of ricotta, 1/2 of oil, 1/2 of chopped tomatoes, and half of the spices. Repeat layers. Sprinkle with Parmesan cheese and sliced mozzarella. Bake covered in 350 oven for 40 mins. Uncover and bake 5 mins longer to brown top.

TOMATO-FRENCH BREAD LASAGNA



Tomato-French Bread Lasagna image

Provided by Kitchen Crew

Categories     Beef

Number Of Ingredients 19

1 lb ground beef
1/3 c chopped onion
1/3 c chopped celery
2 minced garlic cloves
14 slice french bread
4 large tomatoes, sliced
1 tsp basil
1 tsp parsley
1 tsp oregano
1 tsp rosemary
1 tsp garlic powder
3/4 tsp salt
1/2 tsp pepper
2 tsp olive oil, divided
3 Tbsp butter
3 Tbsp flour
1.5 c milk
1/3 c grated parmesan cheese
8 oz shredded mozzarella cheese

Steps:

  • 1. In a skillet, brown beef, onion, celery and garlic; drain and set aside.
  • 2. Toast bread; line the bottom of an ungreased 13x9x2-inch baking dish with 10 slices.
  • 3. Top with half of the meat mixture and half of the tomatoes.
  • 4. Combine seasonings; sprinkle half over tomatoes.
  • 5. Drizzle with 1 teaspoon oil.
  • 6. Crumble remaining bread over top.
  • 7. Repeat layers of meat, tomatoes and seasonings and oil.
  • 8. In a saucepan over medium heat, melt the butter; stir in flour until smooth.
  • 9. Gradually stir in milk; bring to boil.
  • 10. Cook and stir until thickened and bubbly, about 2 minutes.
  • 11. Remove from heat; stir in parmesan.
  • 12. Pour over casserole.
  • 13. Top with mozzarella.
  • 14. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and cheese is golden brown.

TOMATO-FRENCH BREAD LASAGNA



Tomato-French Bread Lasagna image

A friend of mine sent me this recipe. She got it online I am sure. This is a teriffic man dish or a complement to any other dish. It uses things that most people have in their pantry so you don't have to go out on a shopping expedition. We love it because it is a change from the normal kind of lasagna and easier too.

Provided by OceanLuvinGranny

Categories     Breads

Time 55m

Yield 1 lasagna, 8-10 serving(s)

Number Of Ingredients 22

1 lb ground beef (I use the extra lean)
3/4 cup onion, finely chopped
1 medium green pepper, diced
8 white button mushrooms, sliced
3/4 cup sliced black olives
3/4 cup celery, chopped
2 garlic cloves, minced
14 sliced French bread, 1/2 inch thick
4 large tomatoes, sliced 1/2 inch thick
1/4 teaspoon basil
1 teaspoon parsley flakes
1 teaspoon oregano
1 teaspoon crushed rosemary (I use the sprinkle kind in a bottle)
1 teaspoon garlic powder
salt
pepper
2 teaspoons olives or 2 teaspoons vegetable oil, divided
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 1/2 cups milk
1/3 cup kraft parmesan cheese
2 cups kraft shredded mozzarella cheese

Steps:

  • Preheat oven to 350.
  • In skillet, brown ground beef, onions,mushrooms, peppers, celery and minced garlic.
  • Drain and seet aside.
  • Toast bread and line the bottom of an ungreased 9x13 pan with 10 slices.
  • Top with half the meat mixture and half the tomatoes.
  • Combine seasonings.
  • Sprinkle half over the tomatoes and drizzle with 1 tsp oil.
  • Crumble remaining bread over the top.
  • Repeat lalyers of meat,tomatoes, seasonings and oil.
  • In a saucepan over med. heat melt the butter.
  • Stir in floour until smooth.
  • Gradually stir in milk and bring to boil.
  • Reduce to med. and cook and stir until thickened and bubbly, about 2 minutes.
  • Remove from heat and stir in parmesan.
  • Pour over casserole and top with Mozzarella cheese.
  • Bake uncovered 40-45 minutes or until hot and bubbly and cheese is melted and golden brown.

Nutrition Facts : Calories 1438.3, Fat 35.6, SaturatedFat 14.3, Cholesterol 82.2, Sodium 2877.2, Carbohydrate 219.2, Fiber 14.4, Sugar 5.2, Protein 57

FRENCH-STYLE LASAGNA



French-Style Lasagna image

I learned how to make lasagna this way when I worked in France. What makes it French-style is the use of a bechamel (white sauce) instead of ricotta, and Swiss (traditionally Emmental) cheese. Full of great flavor! I always get compliments.

Provided by Melody

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 1h14m

Yield 8

Number Of Ingredients 16

9 lasagna noodles
1 pound ground beef
½ onion, diced
¼ cup diced green bell pepper
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
½ cup heavy whipping cream
1 ½ (8 ounce) cans tomato sauce
½ cup grated Parmesan cheese
salt and ground black pepper to taste
1 pinch herbes de Provence
garlic powder
2 cups shredded Swiss cheese
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef, onion, green bell pepper, and minced garlic in a large skillet over medium heat; cook and stir until beef is no longer pink, 5 to 8 minutes.
  • Melt butter in a saucepan over medium-low heat. Stir in flour; cook for 1 minute. Pour in milk and heavy cream. Cook, stirring frequently, until sauce thickens, about 5 minutes.
  • Spread 1/4 of the tomato sauce in the bottom of a 9x13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over the noodles. Spread 1/4 of the tomato sauce and 1/3 of the white sauce over the beef mixture. Sprinkle Parmesan cheese, salt, pepper, herbes de Provence, and garlic powder on top. Cover with 1/3 of the Swiss cheese and mozzarella cheese.
  • Repeat layers twice, starting with noodles and ending with cheeses.
  • Bake lasagna in the preheated oven until top is deeply browned, 30 to 45 minutes.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 29.2 g, Cholesterol 108 mg, Fat 29.2 g, Fiber 1.8 g, Protein 28.2 g, SaturatedFat 16.5 g, Sodium 538.7 mg, Sugar 5 g

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