Yield: 8 Servings
|½ pounds||French bread -- sliced|
|3 tablespoons||Margarine -- softened|
|14½ ounce||Can Whole peeled tomatoes cut up|
|1½ ounce||Fresh tomatoes -- thinly|
|1 cup||Lowfat cottage cheese or|
|¼ cup||Olive or vegetable oil|
|¾ teaspoon||Lawry's seasoned salt|
|½ teaspoon||Dried oregano -- crushed|
|½ teaspoon||Lawry's Garlic Powder with|
|½ cup||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 ½ of the cubes in a greased 13x9x2 baking dish. Drain canned tomatoes, reserving liquid. Top bread cubes with ½ of fresh tomato slices, ½ of the reserved tomato liquid, ½ of the cottage cheese, ½ of the oil, ½ of the canned tomatoes, ½ seasoned salt, ½ of the oregano and ½ 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.
Recipe By : Favorite Brand Name Cookbook