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Dairy Matzoh Lasagna

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!

  • 1-14 or 15 oz. jar/can of tomato sauce
  • 3 whole full-size matzohs (slightly wet but not falling apart)
  • 1-8 oz. container low-fat cottage cheese
  • 1-10 oz. box frozen chopped spinach (defrosted and drained well)
  • 1-8 oz. package shredded low-fat mozzarella
  • 6 large fresh shitake mushrooms (stems removed)

  1. Preheat oven to 350F
  2. Lightly coat an 8" square pan (a disposable pan is fine) with 2 tablespoons of tomato sauce
  3. Place 1 matzoh in the pan. Top with 1/2 cottage cheese, all of the chopped spinach, 1/3 remaining tomato sauce, and 1/3 of mozzarella.
  4. Cover with a second matzoh, remaining cottage cheese, the shitake mushrooms, 1/2 remaining tomato sauce, and 1/2 of mozzarella.
  5. Top with third matzoh, remaining tomato sauce and mozzarella.
  6. Cover with aluminum foil and bake 45 minutes. Uncover and bake an additional 15 minutes.

Yield: Serves 4

Karen Radkowsky, New York, NY

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