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 pages 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 favourite 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!
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.
salt and black pepper to taste
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