You heard it right. I did say super cheesy :) It is one of those recipes I probably won't repeat often or not at all unless I had the same unique situation or I am cooking for guests. What's the situation you ask?
Well, I had 3/4 pack of grated mozzarella cheese, 4 slices of swiss chesse, 6 slices of bread and 1/2 bottle of alfredo sauce - all needed to be used within the next week. This forced me to come up with a recipe and "Bread lasagna was born." Of course, I plan to give away at least half of what I baked :)
Here goes...
Layer 1 - Chunky Tomato Sauce:
Tomatoes 6 small chopped, onions - 1 big chopped, garlic- 6 pods roughly chopped, spinach - frozen 1/2 cup, Italian seasoning, bell pepper 1/3 chopped and salt
Fry onions and garlic till golden brown in 1 tsp of oilve oil. Add bell pepper and cook for 1-2 min. Add the salt and seasoning and cook for 1-2 minutes. Add tomatoes and spinach. Mix well and close with lid. Allow to cook for about 6-7 minutes.
Layer 2 (Pasta):
Elbow macaroni - 1/2 cup, broccoli - 1/2 cup frozen chopped, peas & carrot mix - 1/2 cup frozen, salt - to taste, alfredo sauce - 1/2 bottle
Cook the pasta in about 4 cups of water. Once cooked add salt and veggies and cook for about 5-6 minutes and remove from gas. Drain and add the Alfredo sauce and mix well and set aside.
Layer 3 (Bread):
Toast 6 slices of bread on both sides
Layering:
1. Take a 9" square baking pan. Place 2 bread slices and 2 halves of a bread slice on the bottom until it more or less covers the base.
2. Place 4 slices of swiss cheese on top
3. Spread a layer of the chunky tomato sauce
4. Spread the pasta on top
5. Spread 1/2 of the mozzarella cheese
6. Spread a second layer of the chunky tomato sauce
7. Place the other 2 slices and 2 halves of the bread on top
8. Cover with the remaining mozerella cheese
9. Bake in 400 degree oven for 15 minutes.
Well, I had 3/4 pack of grated mozzarella cheese, 4 slices of swiss chesse, 6 slices of bread and 1/2 bottle of alfredo sauce - all needed to be used within the next week. This forced me to come up with a recipe and "Bread lasagna was born." Of course, I plan to give away at least half of what I baked :)
Here goes...
Layer 1 - Chunky Tomato Sauce:
Tomatoes 6 small chopped, onions - 1 big chopped, garlic- 6 pods roughly chopped, spinach - frozen 1/2 cup, Italian seasoning, bell pepper 1/3 chopped and salt
Fry onions and garlic till golden brown in 1 tsp of oilve oil. Add bell pepper and cook for 1-2 min. Add the salt and seasoning and cook for 1-2 minutes. Add tomatoes and spinach. Mix well and close with lid. Allow to cook for about 6-7 minutes.
Layer 2 (Pasta):
Elbow macaroni - 1/2 cup, broccoli - 1/2 cup frozen chopped, peas & carrot mix - 1/2 cup frozen, salt - to taste, alfredo sauce - 1/2 bottle
Cook the pasta in about 4 cups of water. Once cooked add salt and veggies and cook for about 5-6 minutes and remove from gas. Drain and add the Alfredo sauce and mix well and set aside.
Layer 3 (Bread):
Toast 6 slices of bread on both sides
Layering:
1. Take a 9" square baking pan. Place 2 bread slices and 2 halves of a bread slice on the bottom until it more or less covers the base.
2. Place 4 slices of swiss cheese on top
3. Spread a layer of the chunky tomato sauce
4. Spread the pasta on top
5. Spread 1/2 of the mozzarella cheese
6. Spread a second layer of the chunky tomato sauce
7. Place the other 2 slices and 2 halves of the bread on top
8. Cover with the remaining mozerella cheese
9. Bake in 400 degree oven for 15 minutes.
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