Cracker and Vegetable Lasagna
Transform your lasagna game with this creative and comforting Cracker and Vegetable Lasagna recipe! This dish swaps traditional pasta for layers of crisp saltine crackers, creating a unique, hearty base that absorbs the vibrant flavors of a savory vegetable medley and rich tomato sauce. Packed with zucchini, spinach, bell peppers, and carrots, this lasagna is a veggie-lover's dream, perfectly balanced with creamy ricotta, melted mozzarella, and a golden Parmesan topping. With a total prep and cook time under an hour, this easy-to-make meal is perfect for busy weeknights or casual family dinners. Serve up this delicious twist on lasagna for an unforgettable dish that’s bursting with flavor, texture, and wholesome ingredients.
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Recipe Information
Ingredients
- 24 pieces Saltine crackers
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Onion, diced
- 2 medium Zucchini, diced
- 1 large Red bell pepper, diced
- 1 medium Carrot, grated
- 2 cups Spinach leaves, chopped
- 2 cups Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant.
Add the diced zucchini, red bell pepper, and grated carrot. Cook for 5-7 minutes until the vegetables begin to soften.
Stir in the chopped spinach and cook for another 2 minutes until wilted.
Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir well and let the sauce simmer for 5 minutes.
In a 9x13-inch baking dish, spread a thin layer of the vegetable sauce at the bottom.
Place an even layer of saltine crackers over the sauce, breaking pieces as necessary to fit.
Spread a layer of ricotta cheese over the crackers, followed by a layer of the vegetable sauce.
Sprinkle a generous handful of shredded mozzarella cheese on top.
Repeat the layering process (crackers, ricotta, sauce, mozzarella) until all ingredients are used up, finishing with a top layer of mozzarella and grated Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly with golden spots.
Remove from the oven and let the lasagna sit for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 5968 mg | 259% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 53.8 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3556 mg | 274% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5395 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
