Saturday, January 28, 2012

Bread Ends Lasagna

Bread Ends Lasagna
Taking cheap to a whole new level!  I was introduced to the idea of beard casseroles a few years back as a quick inexpensive dinner idea.  This is the basic casserole recipe there are a ton of ways to spice it up adding peppers, sausage, spinach, splashes of wine or vinegar, or getting funky with the cheeses.  This recipe works best if you prepare the bread ahead of time and save the lasagna portion for mealtime, otherwise the bread tends to become chew and that's not a good thing.

Preparing the Bread:
6-7 slices of bread (heel pieces welcome) cubed
2 tbsp Olive oil
1 tbsp minced garlic
¼ cup diced onion
¼ cup Parmesan cheese
Mix the bread cubes with the olive oil, garlic, onion, and cheese.  Pour onto a baking sheet and bake at 250 until the bread is dry & crisp but not browned, about 30 minutes.  Stir at least once while baking making sure to keep them as spread out as possible.  Remove from baking sheet and set aside to cool.

Preparing the Lasagna:
1 cup shredded zucchini
1 ½ cups shredded mozzarella cheese      
1 medium egg
1-2 cups tomato sauce

Mix the zucchini, cheese, and egg together and set aside.

Pour enough tomato sauce to cover the bottom of a casserole dish.  Add a layer of bread cubes, top with the zucchini, cheese, & egg mixture and top with tomato sauce then repeat layering once more.  If you would like top with cheese or zucchini rounds.

Cover and bake @350 for 30 minutes.

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