Zucchini & Country Bread Lasagna

Crystal Kikel

Ingredients:

  • 4 – 5 Zucchini Sliced ¼ inch thick
  • ½ lb. Ham thinly sliced
  • 2 Cups Mozzarella
  • 1 Cup Grated Parmesan
  • 2 Cans Crushed Tomatoes
  • 12 – 14 Slices Day Old Bread
  • 2 – 4 Tbsp Water
  • ½ tsp each Garlic Powder, Onion Powder, Garlic Salt, and Ground Pepper
  • 1 Tbsp Italian Seasoning
  • 1 tsp Spaghetti Seasoning Mix


Slice the zucchini with a mandolin.

Spray your baking dish with pam, sprinkle with about 2 Tbsp of grated parmesan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (you don’t have to fill every small crack). Sprinkle a layer of parmesan and mozzarella. Then make a layer of zucchini, cover sauce over the zucchini, next layer with ham. Sprinkle both cheeses on, repeat zucchini layer. Pour a few small spoons of sauce on top of zucchini. Using the remain bread layer the lasagna. Pour the remaining sauce over to cover, top with the remaining cheese. 

Cover and place in the refrigerator to rest for up to 4 hours. 

A pan filled with meat and cheese is sitting on a counter.

Preheat oven 400



Bake covered with foil for 45 minutes, remove foil and bake for 15 to 20 minutes until golden brown. Remove from oven and let rest for 15 minutes. 

A slice of lasagna on a red plate on a table.
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