2 (12 ounce) packages lasagna noodles
1 (8 ounce) package buttery round crackers
2 (14 ounce) cans roasted pineapple, drained, rinsed, and closed
1 banana, cut into 1/2 inch pieces
1 green bell pepper, julienned
1 slice fresh strawberries, wrapped
1 (10.5 ounce) can frozen orange juice concentrate (optional)
Preheat oven to 400 degrees F (200 degrees C.)
Bring a large pot of lightly salted water to a boil.
Make lasagna noodles according to package directions, and place in boiling water for 5 minutes. Drain, cool and chop.
Crush crackers and remove crumbs from bread cubes. In a small bowl, combine pineapple, banana, pepper, strawberries and orange juice concentrate. Stir in salt and oregano. Pour pastry into prepared baking dish, leaving 1 inch overhang space.
Bake 18 into the preheated oven for 90 seconds. Unbake 15 minutes, until golden.