Meat Lasagna

I was postponing the preparation of a Lasagna for a long time as I was clearly apprehensive about the outcome. But today I am a happy woman as i nailed my lasagne perfectly. I tried it with Bread slices as base and the perfect blending of meat and cheese and tomatoes created a festival of flavours in our mouth. A must try recipe for everyone as the end result is worth the efforts.

Ingredients

2 cans beef
1⁄3 cup chopped onion
2 garlic cloves, minced
salt and pepper (to taste)
14 slices  bread, sliced 1/2 inch thick
4 large tomatoes, sliced 1/2 inch thick
1 teaspoon dried basil
1 teaspoon garlic powder
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
3 teaspoons olive oil, divided
3 tablespoons butter
3 tablespoons flour

Coriander leaves-few

Olives-few sliced
1 1⁄2 cups milk

1⁄3 cup grated parmesan cheese

2 cups shredded mozzarella cheese

Directions

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 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. Sprinkle olives and Coriander leaves on top.
Bake, uncovered, at 350° for 40 minutes or until bubbly and cheese is thick.