Dairy Matzoh Lasagna
This easy, delicious dish can be made in the most "bare bones"
Passover kitchen. It requires no fancy utensils or measures.
You can even use a disposable pan! 1-14 or 15 oz. jar/can of tomato
sauce 3 whole full-size matzohs (slightly wet but not falling
apart) 1-8 oz. container low-fat cottage cheese 1-10 oz. box frozen
chopped spinach (defrosted and drained well) 1-8 oz. package shredded
low-fat mozzarella 6 large fresh shitake mushrooms (stems removed)
Preheat oven to 350F Lightly coat an 8" square pan (a disposable
pan is fine) with 2 tablespoons of tomato sauce Place 1 matzoh
in the pan. Top with 1/2 cottage cheese, all of the chopped spinach,
1/3 remaining tomato sauce, and 1/3 of mozzarella. Cover with
a second matzoh, remaining cottage cheese, the shitake mushrooms,
1/2 remaining tomato sauce, and 1/2 of mozzarella. Top with third
matzoh, remaining tomato sauce and mozzarella. Cover with aluminum
foil and bake 45 minutes. Uncover and bake an additional 15 minutes.
Yield: Serves 4 Karen Radkowsky, New York, NY
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