Matza lasagna

Yield: 1 Servings

Measure Ingredient
9 Pcs matzo
2 cans Spaghetti sauce or Basic Tomato sauce (recipe follows)
1 pounds Ricotta cheese, part skim if possible
1 cup Spinach, chopped fine
1 tablespoon Oregano
1 tablespoon Garlic powder
½ C/ Parmesean cheese
1 cup Mozzerella chjeese

source: philip Goldwasser

Put the ricottsa in a bowl and mix with the spinach, spices, ¼ cup of the parmesean and ¼ c. of the mozzerella Cover the bottom of a baking pan with some of the mataz.

Cover with some of the sauce.

cover sauce with ⅓ of the cheese mixture.

Put some more matza on top of the cheese , and continue the process until all is used up making sure that top of lasagna is matza and some sauce.

On the top, spread the t=remaining mozzerella cheese and parmesean cheese.

Bake in 350* oven for about 30" or until cooked through.

Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@... (Al)

Date: Wed, 1 Jan 1997 16:15:49 -0800

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