Wednesday, April 2, 2014

Bread and Vegetable "Lasagna"

Another one of my husband's favorite meatless dinners. The recipe is from Living the Gourmet. I omitted the garlic and served marinara sauce on the side.

Bread and Vegetable "Lasagna", from Living the Gourmet.

About 9-10 sliced of bread – toasted
2 zucchini – sliced lengthwise
4-5 cloves of garlic – chopped
1 onion – sliced
2 large beefsteak tomatoes – sliced
16 oz. Mozzarella cheese – shredded
Grated Romano cheese
 2- 3 tablespoons of Olive oil

Toast the bread.

Heat a large frying pan with the olive oil.  Add the sliced onion and sauté until it is slightly golden.  Add the garlic and sauté until it is fragrant and set aside.

Add the sliced zucchini and sauté until it is slightly golden and set aside.

Preheat the Oven 350 degrees:

Prepare a baking dish with a drizzle of olive oil.

Place some slices of bread to fit the bottom of the dish.  Place zucchini, onion and garlic and slices of tomato.  Top with the shredded cheese and grated Romano; repeat this process until all of the bread and veggies are used.

Finish with shredded cheese, grated Romano cheese and a little drizzle of olive oil.

Preheat Oven 350 degrees:

Bake this for 40-45 minutes.  Let the dish rest for 10 – 15 minutes before serving.

1 comment:

Catherine said...

I am so happy that your husband likes this. It is nice not to have to prepare the noodles.
You are so kind and I look forward to getting together with the nice weather coming soon.
Blessings dear. Catherine xo