Cracker and Vegetable Lasagna

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!

• Ready In: 50 mins
• Serves: 6

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.