---------- 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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