Bread Lasagna


Ingredients
Sauce
2 can (800gm) diced tomatoes with garlic & oregano
1 tbsp olive oil
1 med onion, finely chopped
Salt
pepper or red pepper flakes

Lasagna
8 old rustic sourdough bread

2 medium zucchini, cut lengthwise into 1/4-inch slices

½ cup (125gm) shredded mozzarella

¼ cup milk

Method
Preheat oven to 180°C.  In a pan heat oil and cook the onions till golden.  Add the tomatoes and bring to boil (you can use fresh tomatoes and add oregano and garlic while cooking).  Simmer and cook until thick, add salt and pepper.  Keep aside.In a pot of boiling water add the sliced zucchini and cook for a minute or two. Drain on paper towel.In a deep baking dish, spoon 1/3 of tomato mix (thin layer).  Top it with old bread, lightly drizzle milk, top with ½ the zucchini and ½ the cheese.  Repeat the process with 1/3 of tomato mix, bread and zucchini.  Finally top with remaining tomato mix and mozzarella cheese.  Bake it for 50-60 minutes.  Let it stand for 10-15 minutes before serving.

Notes
When arranging bread, fill the gaps without overlapping.
You can use fresh tomatoes in this recipe, just add garlic and oregano when preparing the sauce.

TM

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