Tomato and Spinach Strata with Three Cheeses

Name: Tomato and Spinach Strata with Three Cheeses
Yield: Serves about 12
Cuisine: United States
Ingredients: 2 loaves day-old Italian bread, with crust, preferably whole wheat, sliced ⅛ inch thick (32 to 40 thin slices); ⅓ cup freshly grated parmesan cheese; ¾ pound fresh or part-skim mozzarella cheese, sliced very thin; Salt and Freshly ground black pepper; 10 to 12 ounces mushrooms, sliced ⅛ inch thick (5 to 6 cups); Freshly grated nutmeg; 5 large eggs; 1½ tablespoons chopped thyme leaves; 1 pound part-skim ricotta cheese; 6 cups skim milk, or as needed; 1½ tablespoons chopped parsley; 1 recipe Basic Chunky Tomato Sauce; 2 medium-large onions, coarsely chopped (3 to 3½ cups); 3 pounds fresh spinach, stems trimmed, or 3 packages (10 ounces each) frozen spinach, thawed and squeezed dry; 4 large egg whites; 2 tablespoons olive oil; 1½ tablespoons chopped basil leaves

Preparation info

Serves about
12

Difficulty
Complex

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

An old-fashioned egg dish, a strata is a baked, layered pudding of bread, eggs, and flavorings.

This one is flavored with a chunky tomato sauce, spinach, and mild cheeses. You can assemble this the night before a brunch and pop it in the oven in the morning. Add 5 to 10 minutes to the baking time if it is cold when it goes into the oven.

Ingredients

Americas
United States
Lunch
Vegetarian

Ingredients

Method