1/2 lb French bread — sliced
3 tb Margarine — softened
14 1/2 oz Can Whole peeled tomatoes
-cut up
1 1/2 oz Fresh tomatoes — thinly
Sliced
1 c Lowfat cottage cheese or
Ricotta cheese
1/4 c Olive or vegetable oil
3/4 ts Lawry’s seasoned salt
1/2 ts Dried oregano — crushed
1/2 ts Lawry’s Garlic Powder with
Parsley
1/2 c Parmesan cheese
Spread bread slices with margarine; cut into large cubes. Arrange on a
jelly roll pan. Toast in 350 degree oven for about 7 minutes. Place
1/2 of the cubes in a greased 13x9x2 baking dish. Drain canned
tomatoes, reserving liquid. Top bread cubes with 1/2 of fresh tomato
slices, 1/2 of the reserved tomato liquid, 1/2 of the cottage cheese,
1/2 of the oil, 1/2 of the canned tomatoes, 1/2 seasoned salt, 1/2 of
the oregano and 1/2 of garlic powder and parsley. Repeat layers.
Sprinkle with Parmesan cheese. Bake, covered, in 350 oven for 40
minutes, uncover and bake 5 minutes longer to brown top.
Yields
8 Servings