Cracker and Vegetable Lasagna |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe came from the back of a saltine cracker box. It's an absolutely wonderful blend of flavors and makes a nutritious and satisfying side dish. My vegetable shy family ate it up. Nice as leftovers too! Ingredients:
1 medium red bell pepper, cut into strips |
1 small onion, sliced |
1 small zucchini, sliced |
1 teaspoon italian seasoning |
1 tablespoon butter or 1 tablespoon margarine |
32 saltine crackers, any variety (i.e. low sodium) |
1 cup shredded cheddar cheese (4 oz.) |
1 1/2 cups milk |
4 eggs |
Directions:
1. Cook and stir red pepper, onion, zucchini and italian seasoning in butter or margarine in large skillet until tender.
2. Layer half each of the crackers, vegetable mixture and cheese in lightly greased 8x8x2-inch baking pan.
3. Repeat layers, ending with cheese.
4. Beat eggs and milk in bowl; pour evenly over cheese layer.
5. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
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