• 1/2 pound-loaf French bread, sliced
• 3 tablespoons Imperial Margarine, softened
• 1 can (14.5 ounces) whole peeled tomatoes, cut up
• 1 1/2 pounds fresh tomatoes, thinly sliced
• 1 cup low fat cottage or ricotta cheese
• 1/4 cup olive or vegetable oil
• 3/4 teaspoon Lawry’s Seasoned Salt
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon Lawry’s Garlic Powder with Parsley
• 1/2 cup Parmesan cheese

Spread bread slices with margarine; cut into large cubes.  Arrange on jelly-roll pan.  Toast in 350 degree oven about 7 minutes.  Place 1/2 of cubes in greased 13″ x 9″ x 2″ baking dish.  Drain canned tomatoes, reserving liquid.  Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of Seasoned Salt, 1/2 of oregano and 1/2 of Garlic Powder with Parsley.  Repeat layers.  Sprinkle with Parmesan cheese.  Bake, covered, in 350 degree oven in 40 minutes.  Uncover and bake 5 minutes longer to brown top.  Presentation:  Sprinkle with parsley.  Serve with any grilled or baked meat, fish or poultry entree.  Yield:  8 to 10 servings.