Bread and Vegetable “Lasagna”



  • 10 bread (sliced of, – toasted)
  • 2 zucchini (– sliced lengthwise)
  • 5 cloves garlic (– chopped)
  • 1 onion (– sliced)
  • 2 beefsteak tomatoes (large, – sliced)
  • 16 ounces mozzarella cheese (– shredded)
  • grated romano cheese
  • 3 tablespoons olive oil


  1. Toast the bread.
  2. 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.
  3. Add the sliced of zucchini and sauté until it is slightly golden and set aside.
  4. Preheat the Oven 350 degrees:
  5. Prepare a baking dish with a drizzle of olive oil.
  6. 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 a veggies is used.
  7. Finish with shredded cheese, grated Romano cheese and a little drizzle of olive oil.
  8. Preheat Oven 350 degrees:
  9. Bake this for 40-45 minutes. Let the dish rest for 10 – 15 minutes before serving.
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