Yield: 1 Servings
|15 ounces||Tomato sauce|
|3||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
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 17, 1998