Bread Lasagna

2 can (800gm) diced tomatoes with garlic & oregano
1 tbsp olive oil
1 med onion, finely chopped
pepper or red pepper flakes

8 old rustic sourdough bread

2 medium zucchini, cut lengthwise into 1/4-inch slices

½ cup (125gm) shredded mozzarella

¼ cup milk

Preheat oven to 180°C. In a pan heat oil and cook the onions till golden. Add the tomatoes and bring to boil (you can use fresh tomatoes and add oregano and garlic while cooking). Simmer and cook until thick, add salt and pepper. Keep aside.In a pot of boiling water add the sliced zucchini and cook for a minute or two. Drain on paper towel.In a deep baking dish, spoon 1/3 of tomato mix (thin layer). Top it with old bread, lightly drizzle milk, top with ½ the zucchini and ½ the cheese. Repeat the process with 1/3 of tomato mix, bread and zucchini. Finally top with remaining tomato mix and mozzarella cheese. Bake it for 50-60 minutes. Let it stand for 10-15 minutes before serving.