1/2 lb. sliced French bread
3 tbsp. softened butter
1 can whole tomatoes, chopped up
1 c. low-fat ricotta cheese
1/2 c. olive oil
1/2 tsp. Spike
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 c. Parmesan cheese

Spread bread slices with butter; cut into large cubes. Arrange on jelly roll pan. Toast in 350°F oven about 7 minutes. Place half of the cubes in a greased 9x13x2 inch baking dish. Drain canned tomatoes, reserving liquid. Half of cottage cheese, half of oil, half of canned tomatoes, half of seasoned salt, half of oregano and half of garlic powder. Repeat layers. Sprinkle with Parmesan cheese.

Bake, covered, at 350°F for 40 minutes. Uncover and bake 5 minutes longer to brown top.

Serves 6.