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Down Home Bread Loaf Lasagna Recipe

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This recipe for Down Home Bread Loaf Lasagna, by , is from Mother's Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Frith


1- 1 lb. loaf unsliced bread
c. butter or margarine ( stick)
2 lg. onions, sliced
2 green peppers, cut in thin strips
lb. mushrooms, sliced
c. blue cheese
3 oz. pkg. cream cheese
1 c. grated sharp cheddar cheese
c. sour cream
c. butter or margarine
c. grated Parmesan cheese
4 slices American cheese
4 slices Monterrey (or Swiss) cheese

Cut bread loaf lengthwise into five slices. Melt butter into skillet and saute onions, peppers, and mushrooms until soft, about 15 min. Meanwhile, in several bowls, mix blue cheese with cream cheese until well blended and spreadable. Mix grated cheddar with sour cream. Mix together butter and Parmesan cheese. Start preheating oven. T

To assemble, place the bottom slice of bread loaf onto a cookie sheet or flat pan. Arrange slices of American cheese on bread, letting the edges overhang the bread. Spread 1/4 of the vegetable mixture on top. Spread 2nd slice of bread with blue cheese/cream cheese mixture and place on top with 1/4 of vegetable mixture. Place 3rd slice of bread on stack and arrange the Monterrey cheese (or Swiss cheese) letting corners overlap sides of bread. Cover with 1/4 of vegetable mixture. Spread 4th slice of bread with cheddar cheese/sour cream mixture and add to stack. Top with remaining vegetable mixture and add top crust slice of bread and cover with Parmesan mixture. Bake in preheated over 30-35 minutes or until top is crusty and cheese is melted. Serve immediately by cutting into 8 crosswise slices using sawing motion with serrated knife.




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