Tomato-French Bread Lasagna
Total TimePrep: 30 min. Bake: 40 min.
I made this with Italian sausage and red bell pepper instead of celery. Doubled the garlic. Flavor was great, but not even enough moisture to soften the bottom layer of bread. I. Will make this again and add sauce to each layer
I made this tonight and my husband and I thought it was excellent! I did make a few very small alterations. I used ground turkey instead of beef, and added 1/4 teaspoon of worschestershire sauce as well as seasoning it with salt and pepper as it cooked. I upped the onion to 1/2 an onion (about a cup) and doubled the garlic. I also added 4 small tomatoes and grated them and discarded the skins. This provided an additional tomato pur?e layer to the assembly and this fixed any issue with dryness. I also used fresh herbs to Instead of dried herbs, but tripled the amount and sprinkled the herbs into the meat just before layering. I skipped drizzling oil all together (forgot) and didn't miss it. I also used low-fat lactaid brand milk, instead of whole and doubled the Parmesan. I split this into two and baked one half for dinner and froze the other. Hopefully we'll enjoy the leftovers as much as we did tonight's dinner.
This recipe sounded delicious but was a complete flop. I will not make it again.
Lovely tasty dinner for family and friends need to use bigger french slices of bread next time.
Made recipe as stated, only added jar of spaghetti sauce about 24 oz, right in the middle of the casserole (before the repeat layers). Very flavorful and with the added sauce (as others suggest) it is not dry at all.
We made this and added lots of tomato sauce as it is quite dry. The taste is just ok.
Very Good will make again!
This was very good! I made a couple of substitutions--bulk Italian sausage instead of hamburger, and 1 tbsp. Italian seasoning for the parsley/oregano/rosemary. Also--we don't like our cheese browned, so I added the mozzarella during the last 5 minutes. You have to use local summer tomatoes in this--that great fresh flavor really shines in this dish!
I'm eager to try this as a lunch dish. And I would think leftovers could be reheated by flipping over and putting all under the broiler just long enough to brown the bottom slices of bread? I'm NOT a lover of the noodles in traditional lasagne - too much dough - so this sounds like a great alternative. I will use Italian sausage instead of hamburger - and maybe a smidgen of canned pasta/pizza sauce?