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!


★★★★★ 1 vote

20 Min
40 Min


Add to Grocery List

  • 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

How to Make Tomato Bread Casserole/lasagna


  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.

Printable Recipe Card

About Tomato Bread Casserole/lasagna

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

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