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