This yummy lasagna-inspired casserole has cheese, vegetables, eggs and marinara sauce but uses sturdy whole-grain bread instead of noodles, which makes it even easier to make. Its hearty look hides the fact that it's made with all low-fat, healthful ingredients. Of course, it makes a great brunch entree as well--don't let the name fool you.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2011




Ingredient Checklist


Instructions Checklist
  • Coat a 7-by-11-inch (or similar-size) baking dish with cooking spray.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened but not browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 teaspoons oil to the pan; increase heat to medium-high. Add mushrooms and cook, stirring, until the moisture has evaporated, 4 to 5 minutes. Transfer to the bowl with the onions, add 1/4 teaspoon pepper and salt and stir to combine.

  • Combine ricotta, spinach, nutmeg and the remaining 1/4 teaspoon pepper in another bowl.

  • Spoon 1 cup marinara sauce into the prepared baking dish. Break each slice of bread into 4 roughly equal pieces; arrange half the bread on the sauce (the bread doesn't have to completely cover the sauce). Spoon the ricotta mixture over the bread. Arrange the remaining bread over the ricotta. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining marinara sauce over the top. The pan will be very full.

  • Whisk eggs and milk in a small bowl. Pour the mixture slowly over the casserole, poking the filling gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed-side down. Refrigerate for at least 2 hours or up to 1 day.

  • Preheat oven to 375 degrees F. Bake the strata, uncovered, for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.


Make Ahead Tip: Prepare through Step 5; refrigerate for up to 1 day.

Nutrition Facts

294 calories; protein 19.5g 39% DV; carbohydrates 22.9g 7% DV; dietary fiber 4.2g 17% DV; sugars 8.3g; fat 14.2g 22% DV; saturated fat 6.1g 30% DV; cholesterol 100.4mg 34% DV; vitamin a iu 5173IU 104% DV; vitamin c 6.2mg 10% DV; folate 104.7mcg 26% DV; calcium 405mg 41% DV; iron 2.5mg 14% DV; magnesium 76.7mg 27% DV; potassium 655.5mg 18% DV; sodium 686.3mg 28% DV; thiamin 0.2mg 17% DV; added sugar 1g.

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
Added italian chicken sausage to the onion/mushroom mixture for a little extra protein and yummness. Despite the bread being quite dry it became almost complete mush which I didn't enjoy texture wise. The ricotta mixture was a bit dry. Will try again with some modifications. Pros: Overall taste was good Read More
Rating: 4 stars
I used cheddar and it worked great! Read More
Rating: 2 stars
Mushy bread casserole This sounded like a yummy way to use up a loaf of bread. I think I'll stick to bread pudding or french toast. The dish is pretty tasty but the mushy bread texture makes it something I won't make again. Pros: easy. Gets rid of old bread. Cons: Mushy bread? Not my favorite texture Read More
Rating: 4 stars
Appropriate This was a very satisfying dish that everyone enjoyed. I doubled up on the spinach and added a few extra mushrooms. I also used cottage cheese instead of ricotta because that's what I had. It was quite satisfying. Pros: Appealingly colorful Read More
Rating: 5 stars
Excellent recipe I love this recipe. I wasn't sure about the eggs and bread with the marinara sauce but it was really fantastic. I used lite white bread because I didn't have whole wheat on hand. I also added 4 links of Italian style turkey sausage (Gemelli brand) for added protein. Other than those 2 changes I made the recipe exactly as described. I used a 9 x 13 pan since I added the sausage and it fit well without any spilling over when cooking. I will make again. The only thing I would do is I would remove the bread crust (and add an additional slice to make up for the crust) if serving for company. From an asthetic standpoint it was odd seeing the crusts when eating it. Pros: Tastes just like lasagna Cons: None Read More