Prep 20 mins
Cook 45 mins
I found this in a Mexican cookbook several years ago and have tweaked it over time. It seems more Italian to me than Mexican and that's why I serve it as a side dish to meals like chicken parmesan. A few of my in-laws are vegetarians, so I am always looking for good and hearty meatless dishes. Enjoy!!
- 1 loaf long French bread, cut into cubes
- nonstick cooking spray
- 1 (28 ounce) can stewed tomatoes, liquid reserved
- 1 1⁄2 lbs roma tomatoes, thinly sliced
- 2 cups ricotta cheese
- olive oil
- 3⁄4 teaspoon seasoning salt
- 1⁄2 teaspoon dried oregano
- 1 -2 garlic clove, minced
- 1⁄2 cup grated parmesan cheese
- Spray bread cubes with cooking spray.
- Arrange on baking sheet and toast in 350 over for 7 minutes.
- Place half the cubes in greased 9x13 pan.
- Drain canned tomatoes, reserving liquid.
- Top bread cubes with half of each; fresh tomato slices, reserved tomato liquid (drizzled), ricotta cheese (small spoonfuls placed here and there), drizzled olive oil, canned tomatoes, seasoned salt, oregano, and minced garlic.
- Repeat layers and sprinkle with parmesan cheese.
- Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.
Love this casserole! Made it for my lunch and was very tasty. I had some mozzarella cheese that I also sprinkled on top along with the parmesan for a little extra creamy cheese flavor. Thank you Autism Mommy for posting this recipe!