Lasagna Bruschetta

Lasagna Bruschetta

I’ve mentioned before that my wife and I have become big fans of trying new types of “bruschetta” for our meals. Last night we decided to pair an entrée salad with some Lasagna Bruschetta — a concoction I devised a few months ago to use up some leftover pasta fixings. The thing I absolutely love about Lasagna Bruschetta is that it’s super-flexible. You can use a different types of cheese, fillings, and bread based on what you have on hand and/or your own personal taste. The recipe here uses low-fat cottage cheese and veggies for a healthy, vegetarian-friendly dish.


  • 8 slices baguette/French bread (sliced to about 3/4″ thick)
  • Olive oil
  • 3/4 c. pasta sauce
  • 1/2 c. low-fat cottage cheese (or Ricotta)
  • 1/2 c. mix-in toppings (e.g. sausage, chopped spinach, zucchini, bell peppers, mushrooms, tomatoes, etc)
  • Shredded mozzarella or Parmesan cheese
  • Basil and oregano, to taste


  1. Preheat oven to 400° F.
  2. Place bread slices on a baking sheet and bake for 5 minutes until very lightly toasted.
  3. Remove bread from the oven, flip over each slice, and drizzle with olive oil.
  4. In a medium bowl, mix pasta sauce, cottage cheese, herbs, and additional mix-in toppings. Top each slice of bread with the topping mixture. If desired, top each with shredded cheese and a pinch of basil and oregano.
  5. Bake for 8-10 minutes or until heated through.


The best thing about this recipe is that it’s healthy, quick, and easy to prepare. The longest part of the whole process is usually the prep of the mix-in toppings. And the end result is a delightfully tasty appetizer that can also double as part of a main entrée. So the next time you have some extra baguette and pasta sauce on hand, give this recipe a shot. You won’t be disappointed.

Bon Appétit!


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