Lasagna made of bread?
Really you can do what? No surely not 
Actually I have to admit that using bread was not all my idea. Blame it on the Food Channel and some Italian/American lady, But the recipe is all my creation.
But apart from how unusual it sounds, it was really really good. Easy to make and satisfying. I am sorry that I do not have a picture of the lasagna in the tray… this is because I was not planning on blogging this. But once we tasted it, one small mouthfull and I had cut a new slice, put it on a new plate and had the camera out before you could say “Can I have another piece?”
Bread lasagna
it might look like alot of ingrediants but mix and mash and go with the flow
1 large loaf of stale Italian style bread
3 tins of tomatoes (good Italian brand ones)
6 cloves of fresh garlic minced (this is not the time to be miserly with the garlic)
1 capsicum char-grilled, then chopped into cubes
500g of ricotta
3 tbsp of either: cream cheese or sour cream or natural yoghurt
150g ish of grated cheese (cheddar, mozzarella, parmesan or a mix of what you have)
5 anchovies (optional remove to make vegetarian)
grated lemon rind, salt and pepper , to taste
1 fresh chilli chopped (or to taste)
fresh herbs you have (some combination or basil, parsley fresh thyme, fresh oregano)
olive oil
Put a large pot of salted water on to boil. Heat oven to 180 C.
Empty the tins of tomato into a frypan with half of the garlic, 2 anchovies, salt and pepper to taste, 1 tbsp of olive oil, cook til nice and amalgamated. Stir in chargrilled capsicum. Put aside
Mix til combined: ricotta, cream cheese, 3/4 of your grated cheese, the rest of the anchovies,garlic, lemon rind, salt and pepper, chilli and fresh herbs.
Grease your lasange dish with alittle olive oil, put a thin layer of tomato sauce on the bottom of your dish. Dip slices of bread into the boiling water, place in lasange dish, repeat til your bottom layer is full. Spread bread slices with ricotta, put a layer of tomato sauce. repeat til your dish is full. Cover top with remaning cheese and bake in the oven at 180 C til golden, the edges are bubbling and puffed up. Remove and serve with a nice green salad. Its even better the next day.