BREAD LASAGNA

1 pound loaf of rustic, day-old bread
1/2 cup plus 3 tablespoons extra-virgin oil
2 garlic cloves, chopped
3/4 cup chopped fresh flat-leaf parsley
2 cups peeled coarsely chopped garden tomatoes
1 1/2 teaspoons dried oregano
1/2 cup freshly grated pecorino cheese
4 ounces sliced Fontina cheese
1 to 11/2 cups mild beef broth or water

Preheat the oven to 200 degrees F.

Cut bread into 1/2-inch slices, and set them on a baking sheet. Depending on the freshness of the bread.

Bake for 30 to 45 minutes. Just dry the bread; do not allow it to color. Remove from the oven, then raise the heat to 375 degrees F.

Heat 3 tablespoons of olive oil, garlic and 1/2 cup parsley over medium heat until fragrant, about 5 minutes.

Add tomatoes with their juice, and simmer for 15 minutes, breaking down the tomatoes with a wooden spoon. The sauce should be chunky and glossy.

Spread enough olive oil to coat an 8-inch-square gratin dish or equivalent. Evenly distribute 1/3 cup of the tomato sauce. Layer slices of bread on top of the sauce. Drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon oregano and 1 tablespoon parsley.

Spread a third of the remaining tomato sauce over the bread, and drizzle with 2 tablespoons olive oil. Sprinkle on a heaping tablespoon of pecorino, and layer half of the fontina.

Repeat the steps, starting with the bread. Add a final layer of bread and the remaining tomato sauce. Add 1 to 1 1/2 cups broth or water to moisten the layers, depending on how dry your bread is. Sprinkle the remaining 1/2 teaspoon dried oregano, the rest of the parsley and the remaining pecorino on top. Drizzle with the rest of the olive oil.

Cover and bake for 45 minutes. Uncover and cook for 15 more minutes. Let rest at least 10 minutes before serving.

Makes 6 servings
Source: My Italian Garden: More than 125 Seasonal Recipes from a Garden Inspired by Italy by Viana La Place