Tomato Bread Casserole/lasagna

Lucille Hoerle


A friend gave me this different casserole that I have made often when I didn't have any lasagna noodles on hand and we have gotten to a point that we even prefer it to the standard lasagna noodles. This is a must try!

pinch tips: How to Knead Dough





20 Min


40 Min


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
1/4 c
olive oil
1/2 tsp
1/2 tsp
garlic powder
1/2 tsp
dried parsley
1/2 c
parmesan cheese

Directions Step-By-Step

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.

About this Recipe

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cheese, #tomatoes