Best 7 Tomato French Bread Lasagna Recipes

TOMATO-FRENCH BREAD LASAGNA

Steps:

• In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. 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 teaspoon 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 milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

ROASTED ROMA TOMATO LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Butter a 9-by-13-inch baking dish and place a single layer of lasagna sheets in the dish. Pour 2 cups bechamel evenly over pasta; top with 2 cups of the roasted tomatoes in their juices, one third of the ricotta, 1 cup pecorino, and one third of the basil. Repeat process twice and top with remaining lasagna sheets. Top with remaining 2 cups bechamel and 1 cup pecorino.
• In a small bowl, mix together breadcrumbs and olive oil to combine. Sprinkle over lasagna and cover baking dish with parchment paper-lined aluminum foil. Place baking dish on a baking sheet and transfer to oven; bake for 1 hour. Uncover and continue baking until lasagna sheets are tender, about 25 minutes more. Remove from oven and let stand 30 to 45 minutes before slicing and serving.

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 BREAD CASSEROLE/LASAGNA

Steps:

• 1. Spread bread slices with butter; cut up into large cubes. Arrange on jelly roll pan and toast in 350 oven for 7-10 minutes. Place 1/2 of the cubes in a greased 13 x 9 baking dish. Drain fresh or canned tomatoes, reserving liquid. Top bread cubes with 1/2 fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of ricotta, 1/2 of oil, 1/2 of chopped tomatoes, and half of the spices. Repeat layers. Sprinkle with Parmesan cheese and sliced mozzarella. Bake covered in 350 oven for 40 mins. Uncover and bake 5 mins longer to brown top.

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.

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.