Cracker Lasagna

Preheat oven to 400°F and place rack in the center. Oil your baking dish well and set aside.
Using a hand blender/food processor/regular blender, puree cottage cheese, milk, eggs, and salt until smooth.
Line a separate deep dish or baking pan with the ﬂatbread crackers and cover with 1 ½ cups of the cottage cheese mixture, reserving the rest for later use. Let crackers soak for about 10 minutes — long enough for them to soften a bit, but not so long that they go mushy.
While the crackers soak, cook the onion and shallot in a large skillet over high heat with a splash of olive oil and a pinch of salt. Cook until they begin to soften a bit.
Stir in mushrooms and cook until they release their liquid and start to brown, another 5 minutes or so, stirring a few times as they cook. Remove from heat. Stir in spinach and marinara sauce, then combine with remaining cottage cheese mixture and stir well.
Arrange about ⅓ of the soaked crackers in a single layer in the bottom of prepared pan, breaking up any larger pieces to make a well-formed bottom layer. Ladle ⅓ of the spinach mushroom mixture over the ﬁrst layer of crackers. Add another layer of crackers, another ⅓ of the mushroom mixture, a ﬁnal layer of crackers and the remaining mushrooms. Place in the oven and bake for 28-30 minutes or until the top and edges are golden. Bake longer if a crunshier, more well-done upper crust is desired.
Remove and cool for 15-20 minutes. Serve warm or at room temperature.

Ingredients:

1 ½ cups cottage cheese

1 cup milk

2 large eggs

½ tsp. ﬁne grain sea salt

splash of olive oil

1 medium onion, chopped

1 shallot, chopped (optional)

¼ lb. brown mushrooms, brushed clean and chopped

½ cup fresh or jarred marinara sauce

2 big handfuls of spinach, washed and chopped

9 ﬂatbreads (or enough to make 3 layers) (pumpkin cheddar is a favorite, but use whatever you like!)

9-inch round baking dish, or an 8x8 baking pan

¼ cup grated cheese (Parmigiano-Reggiano, cheddar, or Gruyere work nicely)

Active time:

15 minutes

Yield:

10 servings

Nutrition:

Calories: 170, Total Fat: 4.5g, Saturated Fat: 1.5g, Sodium: 580mg, Carbohydrate: 24g, Fiber: 0g, Total Sugar: 5g (Added Sugar: 0g), Protein: 15g

Author:

For more information on Doctor Kracker and for additional recipes, visit www.drkracker.com [1]

Course:

Main dishes

Dietary choice:

Vegetarian

Rating:

Description:

Adapted from 101cookbooks.com. When you go to place the baking dish in the oven, you might worry that things look are a little on the runny or a bit too much on the liquid side. Don’t worry! Dr. Kracker’s hearty ﬂatbread crackers continue to absorb liquid thoughout the baking process, and the cottage cheese mixture will set up nicely thanks to the eggs.