Bread, Zucchini & Chickpea Lasagna!!!
Total Steps
7
Ingredients
16
Tools Needed
6
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Living the GourmetIngredients
- 4 large zucchini, sliced lengthwise
- Dashes fresh oregano
- olive oil
- Dashes fresh ground black pepper
- Dashes sea salt
- 1 healthy handful fresh basil
- 7 cloves garlic, chopped
- 1 large onion, sliced
- 1 29 ounce can garbanzo beans (chickpeas), drained
- 1 29 ounce can crushed tomatoes
- Dashes red pepper flakes
- grated Romano cheese
- 4 ounces feta cheese
- Dashes dried oregano
- 8 ounces shredded mozzarella
- 9 slices seedless rye bread
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Heat a griddle with a drizzle of olive oil and grill the sliced zucchini until tender.
Step 3
While the zucchini is grilling, prepare the chickpea filling.
Step 4
In a large frying pan, heat a drizzle of olive oil. Add the sliced onions and chopped garlic and sauté until the onion is clear (translucent). Stir in the drained garbanzo beans (chickpeas), crushed tomatoes, fresh basil, fresh oregano, fresh ground black pepper, and sea salt. Simmer on low heat while continuing to prepare the zucchini.
Step 5
Drizzle a little olive oil in a casserole dish. Arrange slices of seedless rye bread on the bottom. Top with a layer of grilled zucchini slices, followed by spoonfuls of the chickpea-tomato filling. Sprinkle with shredded mozzarella and grated Romano cheese. Continue layering in this order. Ensure the feta cheese is spread over the next-to-last layer, continuing to layer until all the zucchini is used.
Step 6
For the final layer, top with more shredded mozzarella, grated Romano cheese, a drizzle of olive oil, and additional red pepper flakes and dried oregano (if desired).
Step 7
Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the top is a beautiful golden brown.