Lasagna Stuffed Garlic Bread Casserole

• 1 loaf Italian bread, cut into 1-inch cubes
• 16 oz ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 4 cloves garlic, minced
• 1/4 cup melted butter
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, egg, 1/2 cup Parmesan, and half of the mozzarella.
3. 3 Toss bread cubes with melted butter, minced garlic, basil, oregano, salt, and pepper.
4. 4 Layer a third of the bread cubes in a greased 9x13 inch baking dish.
5. 5 Spread half of the ricotta mixture over the bread, followed by a layer of marinara sauce.
6. 6 Repeat layers once more, finishing with a layer of bread cubes.
7. 7 Top with remaining mozzarella and 1/2 cup Parmesan.
8. 8 Bake for 45 minutes until golden and bubbly.
9. 9 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls

Variations

• Add spinach or mushrooms to the filling for extra veggies.
• Swap marinara for pesto for a unique twist.

Substitutions

• Use mozzarella cheese blend if preferred.
• Substitute gluten-free bread for a gluten-free option.

Pairings

• Red wine like Chianti or a hearty Cabernet.
• Classic Italian sodas.

Nutrition

Tips

• Use day-old bread for best results.
• For a richer flavor, add cooked ground beef or Italian sausage to the filling.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with a simple caprese salad for a fresh contrast.

FAQ