Tomato-French Bread Lasagna

In a skillet, brown beef, onion, celery and garlic; drain and set aside. Toast bread; line the bottom of an ungreased 13x9x2-inch 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 tsp oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes and seasonings and oil.

In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350F for 40-45 minutes or until bubbly and cheese is golden brown.

From the July/Aug '96 Country Woman magazine