Tomato-French Bread Lasagna Recipe

Name: Tomato-French Bread Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef (I use the extra lean); ¾ cup onion, finely chopped; 1 medium green pepper, diced; 8 white button mushrooms, sliced; ¾ cup sliced black olives; ¾ cup celery, chopped; 2 garlic cloves, minced; 14 sliced French bread, 1/2 inch thick; 4 large tomatoes, sliced 1/2 inch thick; ¼ 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 ½ cups milk; ⅓ cup kraft parmesan cheese; 2 cups kraft shredded mozzarella cheese

Servings: persons

1 lb ground beef (I use the extra lean)
¾ cup onion, finely chopped
1 medium green pepper, diced
8 white button mushrooms, sliced
¾ cup sliced black olives
¾ cup celery, chopped
2 garlic cloves, minced
14 sliced French bread, 1/2 inch thick
4 large tomatoes, sliced 1/2 inch thick
¼ 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 ½ cups milk
⅓ cup kraft parmesan cheese
2 cups kraft shredded mozzarella cheese

1
Preheat oven to 350.
2
In skillet, brown ground beef, onions,mushrooms, peppers, celery and minced garlic.
3
Drain and seet aside.
4
Toast bread and line the bottom of an ungreased 9x13 pan with 10 slices.
5
Top with half the meat mixture and half the tomatoes.
6
Combine seasonings.
7
Sprinkle half over the tomatoes and drizzle with 1 tsp oil.
8
Crumble remaining bread over the top.
9
Repeat lalyers of meat,tomatoes, seasonings and oil.
10
In a saucepan over med.
11
heat melt the butter.
12
Stir in floour until smooth.
13
Gradually stir in milk and bring to boil.
14
Reduce to med.
15
and cook and stir until thickened and bubbly, about 2 minutes.
16
Remove from heat and stir in parmesan.
17
Pour over casserole and top with Mozzarella cheese.
18
Bake uncovered 40-45 minutes or until hot and bubbly and cheese is melted and golden brown.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb ground beef (I use the extra lean), ¾ cup onion, finely chopped, 1 medium green pepper, diced, 8 white button mushrooms, sliced, and more.

Yes, Tomato-French Bread Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato-French Bread Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions