Rye Bread, Zucchini and Chickpea Lasagna

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

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.

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