Sunday, April 26, 2009

BREADED LASAGNA

1 lb ground beef
1/3 cup chopped onion
1/3 cup chopped celery
2 garlic cloves, minced
14 slices of french bread sliced 1/2 inch thick
2 cans chopped tomatoes drained
1 t dried basil
1 t dried parsley flakes
1 t dried oregano
1 t rosemary, crushed
1 t garlic powder
3/4 t salt
1/2 t pepper
2 t olive oil divided
3 T butter
3 T flour
1 1/2 C milk
1/3 cup grated Parmesan cheese
2 C shredded mozzarella cheese
In skillet, cook beef, onion, celery and garlic over medium heat until beef is done,set aside. Toast bread; line bottom of an un- greased 13 x 9 in baking dish with 10 slices. Top with half o the the meat mixture and half of the tomatoes.
Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon 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 until smooth. Gradually stir in the milk, bring to a boil. Cook and stir until thickened and bubbly, about 2 min. Remove from heat and stir in Parmesan. Pour over casserole. Top with Mozzarella. Bake uncovered at 350 for 40 to 45 minutes, or until bubbly and cheese is a nice golden brown.

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