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Bread Crumb Lasagna
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Bread (any variety) 4 slices
Tomato 1, large, diced
Yellow Onion 1/2 cup, finely diced
Canned ripe olives, diced 1/2 cup
Smoked sausage 1 small link (approx. 8 oz.)
Italian seasoning blend 1 Tablespoon
Tomato sauce 1 small (8 oz.) can
Cheese (see instructions) 4 slices (approx 4 oz.)

Any sort of bread will do but I like to use heavier breads like Millet, Ezekial or whole Spelt.   Any variety of fully cooked, smoked sausage will do nicely.   I like to open a can of whole ripe olives and coarsely dice a half cup of them but it's ok to use a small (4.25 oz.) can of diced olives.   The Italian blend I prefer (#271 from contains Oregano, Basil, Rosemary, Thyme, Sage and Marjoram.   Four ounces of your favorite pizza cheese will do nicely but I use four slices of provolone or mozzerella flavored soy cheese.

Dice sausage into half inch cubes.   Lightly toast bread and dice into one inch cubes (or squares).   Combine seasoning, sausage, onions and bread with a tablespoon of olive oil in skillet and saute until onions are translucent.   Add olives, diced tomato and tomato sauce.   Continue to saute until tomato sauce has been distributed throughout, been mostly absorbed, and mixture begins to dry out.   Spread mixture uniformly in skillet, place four slices of cheese evenly over the top, cover, and leave on medium heat until cheese is well melted.   Remove from range and serve.

This recipe makes four conservative, three liberal, or two generous servings.
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