1/2 lb. loaf French bread, sliced
3 tbsp. Imperial butter, softened
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
1 1/2 lbs. fresh tomatoes, thinly sliced
1 c. lowfat cottage or ricotta cheese
1/4 c. olive or vegetable oil
3/4 tsp. Lawry's seasoned salt
1/2 tsp. dried oregano, crushed
1/2 tsp. Lawry's garlic powder with parsley
1/2 c. Parmesan cheese

Spread bread slices with butter; cut into large cubes. Arrange on jelly-roll pan. Toast in 350 degree oven for about 7 minutes. Place 1/2 of cubes in greased 13 x 9 x 2 inch 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 for 40 minutes. Uncover and bake 5 minutes longer to brown top. Makes 8 to 10 servings.

PRESENTATION: Sprinkle with parsley. Serve with any grilled or baked meat, fish or poultry entree.