Bread Lasagna

Lasagna was originated in Italy in the city of Naples during the Middle Ages but over the years, many versions with different sauces had replaced the main sheets with veggies like zucchini which is very popular in vegan lasagna with no milk cheese. Here I have used simple whole wheat bread as a replacement for the lasagna sheets. With all respect to original lasagna my bread lasagna came very close to it and melts both in your mouth and heart.

 

Nutritional Value

Here the recipe give around six portions (100 gms each) bread, cheese and veggies bring around 140 kcal per portion.

Ingredients

Mushrooms, roughly chopped- 200 gms

Bell Pepper- 1 chopped

Chopped onion- 1 big

Chopped spinach- 1 cup

Garlic chopped- 5 big cloves

Cheese (any kind)- 1 and 1/2 cup shredded

Dried thyme- 1 tbsp

Whole wheat bread  flattened like sheets with roller pin- 6

White Pasta sauce- 1 cup

Olive oil- 1 tsp 

Salt- 1 and half tsp

Method

Take a heavy bottom pan, heat the oil, add onion, bell pepper, mushroom and cook them until tender.

 Add chopped spinach, garlic, chili flakes, salt at the end and cook every thing completely.

Prepare the white sauce and keep aside (recipe in my pasta blog).

Flatten the whole wheat bread and keep aside.
 

Now, we will assemble by layering white sauce, bread, veggies mix, cheese in this order unless everything comes together in the glass pan.

Bake in 190 C for around 30 minutes flipping in between and checking the bubbles of cooked lasagna.

Serve warm with some juice and Parmesan on top.

Enjoy!