Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     1/3  cup           onion -- chopped
     1/3  cup           celery -- chopped
   2                    garlic cloves -- minced
  14      slices        French bread -- (1/2
                        - inch thick)
   4      large         tomatoes -- sliced 1/2 inch
                        - thick
   1      teaspoon      dried basil
   1      teaspoon      dried parsley flakes
   1      teaspoon      dried oregano
   1      teaspoon      dried rosemary -- crushed
   1      teaspoon      garlic powder
     3/4  teaspoon      salt
     1/2  teaspoon      pepper
   2      teaspoons     olive oil or vegetable oil
                        - divided
   3      tablespoons   butter or margarine
   3      tablespoons   all-purpose flour
   1 1/2  cups          milk
     1/3  cup           parmesan cheese -- grated
   8      ounces        mozzarella cheese -- shredded
                        - -- (2 cups)

Preparation:

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 magazin