Recreate a comforting classic by serving this French Bread Lasagna for dinner. The swap of traditional lasagna noodles for day old french bread is a great way to use a leftover loaf yet create a dish as satisfying as the original.
This delicious recipe swaps in super-cheap stale sourdough for pasta noodles, switches ricotta for inexpensive small-curd cottage cheese and makes the most delicious homemade lasagna you’ve ever eaten. Day-old loaves of sourdough bread can be purchased from bakeries for less than 50-cents. And though it may seem odd, stale bread really does work best for this recipe. The dry slices soak up the sauce beautifully, so hit those budget bakery bins and stock up.
- Quick Tip: Whenever I see day-old bread at the store, I like to purchase several loaves at once, tossing them in the freezer for safe-keeping until I’m ready to make this dish. It’s proven to be a conveniently simple (and affordable) way to always have ingredients on hand for this delicious meal.
To really upgrade the flavor game here, this Authentic Marinara Sauce is absolutely incredible. Don’t have time to make it from scratch? No worries! Bottled marinara or spaghetti sauce works just fine, as well.
Let’s get cookin’! Grab your favorite casserole dish and layer this one together tonight. It’s one dinner recipe that’ll have your whole family running to the table for.
French Bread Lasagna
Make a delicious lasagna bake--without the noodles! This recipe swaps in slices of French Bread, instead. The result is a warm and hearty meal that everyone will beg for!
- 1 large loaf sourdough French bread, cut into ½” slices
- 3 cups Marinara Sauce
- 1 pound hot Italian sausage, crumbled and cooked
- 2 cups small-curd cottage cheese
- 2 cups Italian blend shredded cheese
- 4 tablespoons butter, melted
- 2 tablespoons grated parmesan
- ½ teaspoon garlic salt
- ¼ cup fresh basil or parsley, finely chopped
Preheat oven to 375 degrees. Place a layer of sourdough bread slices across the bottom of a 9x13” lasagna pan. Stir marinara and sausage crumbles together, then place them on top of the bread. Spread cottage cheese over the meat sauce. Sprinkle 1 ¾ cups of Italian cheese over the cottage cheese. Lay sourdough bread slices across the top of the cheese layer. Use a basting brush to spread butter on top of each slice. Sprinkle with parmesan and garlic salt. Bake, uncovered, in oven for 30-40 minutes, or just until the bread is golden brown and the layer of cheese beneath it is bubbly. Remove and cool for 15 minutes before slicing and serving
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