Monday, January 2, 2017

Bread and Vegetable Lasagna

Meatless Monday! Well there was some leftover meat that made its way to the table but the main item on tonight's menu was Bread and Vegetable Lasagna. This is a favorite of ours. The original recipe is from Tonight I used a Rosemary Focaccia that I picked up at Robert's. Delicious!

Bread and Vegetable "Lasagna"

About 9-10 sliced of bread – toasted
2 zucchini – sliced lengthwise
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 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.

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