Best 6 Tomato French Bread Lasagna Recipes

ITALIAN TOMATO & CHEESE BREAD

Steps:

• Preheat oven to 400°F. Place bread halves, cut-sides up, on baking sheet.
• Mix oil, garlic and seasoning; drizzle over bread. Sprinkle with tomatoes and cheese.
• Bake 10 to 15 min. or until cheese is melted. Cut each bread half crosswise into 10 slices to serve.

TOMATO FRENCH BREAD LASAGNA

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.

TOMATO-FRENCH BREAD LASAGNA

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.

FRENCH-STYLE LASAGNA

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.

TOMATO-FRENCH BREAD LASAGNA

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.

FRESH TOMATO LASAGNA

Steps:

• Heat oil in small Dutch oven over medium heat.
• Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
• Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
• Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Preheat oven to 375.
• Heat ricotta in a medium sauce pan over medium heat till hot. Stir in mozzarella, stirring till melted. Remove from heat. Stir in remaining salt and pepper.
• Spread 2 cups tomato mixture in bottom of 13 x 9 casserole dish coated with cooking spray. Arrange half the noodles over tomato mixture. Top with ricotta mixture. Arrange remaining noodles over ricotta mixture. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan.
• Bake at 375 for 15 minutes or till cheese melts and filling is bubbly. Remove from oven. Sprinlke with 1 tablespoon basil. Let stand 5 minutes.
• Above is the recipe as printed in Cooking Light Magazine. I modified it as bit as follows, with excellent results: I used 12 noodles and made three layers. I used dry basil. I omitted garlic.