Sliced Bread Lasagna

L'Antro dell'Alchimista
Sliced Bread Lasagna


In this quick and easy take on traditional lasagna, sliced bread replaces the usual noodles, for a result that’s more akin to a savory bread pudding, with the bread soaking up the juices from the other components during baking. Here, the bread is layered with simply seasoned diced tomatoes (in lieu of a cooked tomato sauce), chopped ham and mozzarella, and grated Parmesan cheese, and then the whole thing is doused with beaten eggs with milk and cream (in lieu of a cooked béchamel sauce).


  • 15 ounces diced tomatoes
  • dried oregano
  • extra-virgin olive oil
  • salt
  • ground black pepper
  • cooked ham
  • mozzarella cheese
  • 2 eggs
  • 2 milliliters cream
  • 50 milliliters milk
  • parmesan cheese
  • 1 square bread


  1. 1Preheat the oven to 180 degrees Celsius.
  2. 2In a bowl, season the tomato with a little olive oil, and a pinch each of salt, black pepper, and oregano.
  3. 3Coarsely chop the ham and mix with mozzarella cheese. In a separate bowl, beat the eggs with cream and milk. Set aside.
  4. 4Cut the crusts from the bread slices and carefully place in a rectangular oven-proof dish. (Keep the crusts to use elsewhere)
  5. 5Arrange the bread slices close together so as to cover the whole base. Cut to size, if necessary, ensuring no gaps.
  6. 6Cover the bread with a layer of tomato mixture, half the mozzarella and ham, then sprinkle with Parmesan cheese.
  7. 7Place another layer of bread and repeat the process above with the remaining mozzarella and ham.
  8. 8Add final layer of bread and tomato. Then pour over the egg mixture to completely cover the top and sides.
  9. 9Finish off with a generous sprinkling of Parmesan cheese.
  10. 10Cook for about 20 minutes. Then place under a broiler for 7 to 10 minutes until golden brown.
  11. 11The lasagna should be soft inside and crunchy outside. Cool before serving.
Discover more recipes from L'Antro dell'Alchimista