TOMATO BREAD CASSEROLE/LASAGNA

Tomato Bread Casserole/lasagna image

Provided by Lucille Hoerle

Categories Breads

Time 1h

Number Of Ingredients 11

1/2 lb loaf french bread, sliced
2 Tbsp butter, softened
3 lb cut-up tomatoes, smashed with your hands and 1/2 cup of water added or
1 can(s) (14 1/2 oz) whole peeled tomatoes, cut up
1 1/2 lb fresh tomatoes, thinly sliced
1 c ricotta
1/4 c olive oil
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 c parmesan cheese

Steps:

1. Spread bread slices with butter; cut up into large cubes. Arrange on jelly roll pan and toast in 350 oven for 7-10 minutes. Place 1/2 of the cubes in a greased 13 x 9 baking dish. Drain fresh or canned tomatoes, reserving liquid. Top bread cubes with 1/2 fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of ricotta, 1/2 of oil, 1/2 of chopped tomatoes, and half of the spices. Repeat layers. Sprinkle with Parmesan cheese and sliced mozzarella. Bake covered in 350 oven for 40 mins. Uncover and bake 5 mins longer to brown top.

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