Cracker Lasagna

Instructions

1. Preheat oven to 400°F and place rack in the center. Oil your baking dish well and set aside.
2. Using a hand blender/food processor/regular blender, puree cottage cheese, milk, eggs, and salt until smooth.
3. 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.
4. 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.
5. 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.
6. 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.
7. Remove and cool for 15-20 minutes. Serve warm or at room temperature.