Rye Bread, Zucchini and Chickpea Lasagna
By: Rachael Stuart
Published: November 8, 2013

This non-traditional lasagna recipe uses rye bread and a blend of feta and mozzarella, covered in a sauce of tomato and chickpea. Fresh grilled zucchini adds a deep caramelized note to the dish, which bakes in the oven for about half an hour.
 Bread, Zucchini and Chickpea Lasagna
Submitted by Lady Catherine Gourmet
	Ingredients:
	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
	Olive oil
	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
	For full recipe instructions, click here.