The temps have really dropped here these past couple of days. It seems we are getting winds from the North and things are getting pretty cool, even down to they say only 3 degrees early tomorrow morning! Who would believe it in August? Crazy!
I hate to start in with the comfort foods so soon, but these cooler temperatures are just begging for it. We want some warmth in our bellies. Something like this delicious old fashioned dish from the anals of my Big Blue Binder . . . Cracker Lasagne.
I have no idea why they call it a Lasagne, as there isn't a noodle in sight. It's more like a Strata . . . which is like a bread and egg souffle kind of a dish . . . except the bread here which is used is Italian Crackers, or Saltines as they are called in North America. I think Cream crackers would also work well. So would Tuc crackers. Anything rectangular and crisp and flat.
A delicious mix of vegetables is softened . . . courgettes (zucchini), onions, red bell peppers and garlic . . . seasoned with some herbs and salt and pepper . . . and then layered with mozarella cheese between and on top of layers of crackers. And then a savoury egg custard mix is poured over top of the whole thing.
Half an hour later you have a light souffled mix which is very easily sliced into quarters and then served up with your favorite marinara sauce for pouring over top. Personally I like it both ways equally. I am happy without the sauce and I am happy with the sauce. Todd . . . he was just happy there wasn't any pasta!
*Cracker Lasagne*
Serves 4 Printable Recipe
This isn't really a lasagnein the sense of the word. There is no pasta involved. I think someone a long time ago ran out of lasagne noodles and decided to use crackers instead! It's tasty whatever. You serve it with the tomato sauce on the side. I, myself prefer it without the sauce, but if sauce is your thing, go for it! Easy to make and quite tasty!
4 tsp vegetable oil1 small courgette (zucchini) cut into 1/2 inch pieces1 medium onion, peeled and minced1 medium red pepper, stemmed, seeded adn chopped3 cloves of garlic, peeled and minced1/2 tsp dried oregano1/2 tsp dried basil1/2 tsp parsley flakes1/4 tsp onion powder1/4 tsp garlic powder1/4 tsp dried thyme1/4 tsp dried rosemary
salt and black pepper to taste16 Italian crackers (about 32 individual saltine crackers)240g of grated mozzarella cheese (2 cups)450ml of whole milk (2 cups)4 large free range eggspinch black pepperpinch saltpinch freshly grated nutmeg3 TBS freshly grated Parmesan cheeseTo serve:marinara sauce
Preheat the oven to 180*C.350*F. gas mark 4. Butter an 9 inch square baking dish. Set aside.Heat 2 TBS of vegetable oil in a large skillet. Add the courgettes and a bit of salt. Cook, stirring frequently, until softened and beginning to brown. Scoop out and set aside. Add the remaining oil. Stir in the onions, peppers and a bit more seasoning. Cook, stirring occasionally, until softened. Stir in the garlic, and herbs, as well as the onion and garlic powder, and some seasoning to taste. Remove from the heat and stir in the courgettes.
Lay out half of the crackers in a single layer in the baking dish. Cover with half of the vegetable mixture. Sprinkle on half of the mozarella cheese. Repeat with the remaining crackers, vegetables and cheese. Whisk together the eggs, milk and nutmeg, Parmesan and seasoning. Pour this over top of the layers evenly. Place the baking dish on top of a baking tray and slide it into the oven.
Bake until the eggs are set and the top is beginning to brown, about 25 to 30 minutes. Cool for 10 minutes while you heat the marinara sauce. Serve cut into four squares along with some marinara sauce for pouring
