Posted by SG on Mon, May 15, 00 at 18:58


Vegetable Lasagna

1 medium red pepper, cut into strips
1 small onion, sliced (I often omit the onion and substitute either a head of broccoli florets or a couple of small chopped tomatoes)
1 small zucchini, sliced (sometimes I use half a package of frozen spinach, cooked and drained)
1/2 teaspoon of oregano (I usually substitute Italian seasoning)
1 tablespoon of margarine (you can omit this or substitute butter or Pam or olive oil)
MAJOR INGREDIENT: 32 PREMIUM CRACKERS, any variety
4 ounces of reduced fat Cheddar cheese, shredded (about 1 cup) (I usually do not use the reduced fat kind; the reduced fat does not melt as well)
2 cups of skim milk
1 cup EGG BEATERS or any substitute egg product

In large skillet, over medium heat, cook and stir red pepper, onion, zucchini, seasoned with oregano or Italian seasoning, in margarine, butter or olive oil until tender. In lightly greased 9 x 9 2-inch baking pan, layer half of each the crackers, vegetable mixture and cheese. Repeat layers, ending with cheese.

In bowl, beat milk and egg prodcut; even pour over cheese layer. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean.

It is supposed to serve 6 but I have fed multitudes with this, especially when I have doubled it to make two plans. Made it for a buffet yesterday and everyone helped themselves several times.