12 slices Ben’s® Wheat Bread, crusts removed, lightly toasted and cooled
1 3/4 cups (425 mL) tomato sauce
1/2 cup (125 mL) basil pesto
1 tub (250 g) ricotta cheese
1 1/2 cups (375 mL) shredded mozzarella cheese
2 tbsp (30 mL) thinly sliced fresh basil (optional)
Preheat oven to 375°F (190°C). Spread 1/4 cup (60 mL) tomato sauce in bottom of greased 9-inch (23 cm) square baking dish. Brush one side of each slice of bread with pesto.
Place 4 bread slices, pesto side up, over sauce. Layer 1/2 cup (125 mL) sauce, half of the ricotta and 1/2 cup (125 mL) mozzarella in dish; repeat layers. Top with remaining bread slices, sauce and cheese.
Cover tightly with foil. Cover and bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until golden brown and bubbling. Let stand for 10 minutes. Sprinkle with basil (if desired).
• In food processor, pulse bread crusts to make fresh bread crumbs.
• Substitute shredded Italian cheese blend for mozzarella if desired.