Tomato-French Bread Lasagna Recipe

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 13-in. x 9-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.