1/2 lb French bread -- sliced
3 tb Margarine -- softened
14 1/2 oz Can Whole peeled tomatoes
-cut up
1 1/2 oz Fresh tomatoes -- thinly
Sliced
1 c Lowfat cottage cheese or
Ricotta cheese
1/4 c Olive or vegetable oil
3/4 ts Lawry's seasoned salt
1/2 ts Dried oregano -- crushed
1/2 ts Lawry's Garlic Powder with
Parsley
1/2 c 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 1/2 of the cubes in a greased 13x9x2
baking dish. Drain canned tomatoes, reserving liquid.
Top bread cubes with 1/2 of fresh tomato slices, 1/2
of the reserved
tomato liquid, 1/2 of the cottage cheese, 1/2 of the
oil, 1/2 of the canned tomatoes, 1/2 seasoned salt,
1/2 of the oregano and 1/2 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.
