Dairy matzoh lasagna

Yield: 1 Servings

Measure Ingredient
15 ounces Tomato sauce
3 \N Whole full-size matzohs; (slightly wet but not falling apart)
8 ounces Low-fat cottage cheese
10 ounces Frozen chopped spinach; (defrosted and drained well)
8 ounces Shredded low-fat mozzarella
6 larges Fresh shitake mushrooms; (stems removed)

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!

Preheat oven to 350F 2.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 ½ cottage cheese, all of the chopped spinach, ⅓ remaining tomato sauce, and ⅓ of mozzarella. Cover with a second matzoh, remaining cottage cheese, the shitake mushrooms, ½ remaining tomato sauce, and ½ 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.

Posted to JEWISH-FOOD digest by BNLImp@... on Feb 17, 1998

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