Veggie lasagna ii
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Matzo |
| 1 | pint | Sour cream |
| 2 | Eggs, lightly beaten | |
| 1 | pounds | Cottage cheese |
| 1 | pounds | Favorite Passover cheese (at least two kinds from cheddar, Swiss, muenster or other), shredded |
| ½ | cup | Grated parmesan cheese |
| 1 | pounds | Spinach, steamed |
| 2 | bunches | Scallions, sliced |
| 1½ | quart | Favorite red sauce |
| 1 | cup | Parsley, minced |
| Freshly ground black pepper | ||
| Additional grated parmesan cheese | ||
Directions
Barbara Wasser's Kosher Passover Kitchen (Adapted from unknown origin) 9 X 13 casserole, lightly greased or sprayed 375o F oven 1. Wet each piece of matzo with hot water and set aside. (Do not soak!) 2. Prepare the ingredients, by chopping, slicing or steaming them.
3. Combine the eggs, sour cream and all the cheese.
4. Add the scallions, spinach, parsley and freshly ground black pepper, mixing well.
5. Cover the bottom of the prepared pan with sauce and then layer matzo and the cheese mixture, repeat with sauce matzo, etc., ending with a layer of sauce.
6. Top with additional parmesan cheese 7. Bake for 45 minutes in a 375o F. oven.
8. Remove from oven and allow to set for a few minutes before cutting.
Posted to JEWISH-FOOD digest V97 #111 by swass@... (Barbara & Steve Wasser) on Apr 3, 1997