Bread, Zucchini & Chickpea Lasagna!!!
For the Sauce:
1 – 29 oz. can - crushed tomatoes
1 – 29 oz. can – garbanzo beans (chickpeas) – drained
1 large onion – sliced
7 cloves of garlic – chopped
1 healthy handful of fresh basil
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of fresh oregano
4 large zucchini – sliced lengthwise
About 9 slices seedless rye bread
8 oz. of shredded mozzarella
4 oz. of feta cheese
Dashes of dried oregano
Dashes of red pepper flakes
Grated Romano cheese
Preheat Oven 350 degrees:
Heat a griddle with a drizzle of olive oil and place the sliced zucchini on the griddle to grill.
While the zucchini is grilling prepare the sauce.
Heat a large frying pan with a drizzle of olive oil and place the sliced onions and garlic in the pan to sauté until the onion is clear. Add the chick peas, crushed tomatoes, basil and seasonings. Simmer on low, while preparing the zucchini.
Drizzle a little olive oil in a casserole dish and fit slices of bread on the bottom. Top with slices of zucchini and spoonfuls of sauce on top. Top with mozzarella and grated cheese and continue to layer. On the next to last layer top with the feta cheese and continue to layer until the zucchini is used.
Place more mozzarella and grated cheese on top with a drizzle of olive oil and more seasonings on top.
Place in the oven for about 30-35 minutes, until the top is a beautiful golden.