Saturday, April 3, 2010
I found this recipe online when I was looking around for new ideas for Passover dinners. As dinners during Passover are mostly chicken or beef and some kind of potato side dish, this lasagna seemed like a nice break. I was a little skeptical, but it actually turned out pretty well. The matzah sucked up a lot of the moisture from the sauce, so it became very soft and "noodle-ish" by the end. I can't say I would make it during the year, but I will definitely make it again next Passover. So if you are sick of meat and potatoes and have a few matzah boards to spare, try it out!
3 boards matzah
Marinara sauce (Barilla has sugar instead of corn syrup and is KP in my book since all the ingredients are acceptable, or you can by actual KP sauce)
Cottage cheese (2%) (For some reason ricotta is not KP, so cottage cheese is a good substitute)
Shredded Mozarella cheese (2%)
1 10 oz frozen spinach, thawed and drained
1. Preheat oven to 350 degrees F.
2. Spread small amount of sauce to just cover bottom of 8 x 8 glass baking dish.
3. Run 1 piece of matzah under cold water for a few seconds, shake off excess water. Put on top of sauce layer.
4. Layer cottage cheese, half of spinach, more sauce and mozzarella (I didn't measure, just use enough to make a good layer)
5. Add another piece of wetted matzah, followed by another cottage cheese, spinach, sauce, mozzarella layer.
6. Top with 1 more wetted matzah, a hearty helping of sauce and a nice covering of mozzarella.
7. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.
8. Let rest for 5 minutes and then cut and serve. Serves 4.
Debbie's Rating: 7- good for passover.
Hirsh's Rating: 8.5- would have a again next Passover!