It's the last day of Passover here in the U.S. and before I pack away my recipes, I just wanted to share this one given to me my former hazzan.
• 15-oz cottage cheese
• 6 tbsp. Parmesan cheese
• ~ 4 matzas
• 9" x 11" baking pan, lightly oiled
Stir in tomatoes, wine, basil, oregano, parsley, pepper, and salt. Partially cover and simmer for 30 minutes.
Thaw frozen spinach; it doesn't have to be fully heated, but make sure all the frost has melted. Squeeze out extra liquid.
Combine the cottage cheese with 4 tbsp. of the Parmesan cheese.
Preheat oven to 350F.
Spread about 3/4 cup of sauce in the bottom of the baking pan.
Arrange matza over it (break the pieces to fit, you need ~1-3/4).
Repeat the layers: matza, the rest of the cheese mixture, the rest of the spinach, and the rest of the sauce.
Sprinkle the top with the remaining 2 tbsp. of Parmesan.
Cover and bake for 45 minutes.
Uncover and bake for 15 minutes more.
Let stand 10 minutes before serving.
If preparing lasagna the day before (or several days before), bake, covered, for 30 minutes, uncover, cool, refrigerate or freeze.
To finish: bake, covered, until heated through, uncover and bake for 15 minutes more, let stand 10 minutes before serving.
Shortcut or alternative method:
If you don't like onions or garlic and don't want to chop and simmer, you can do it all in one step. Use Kosher for Passover Marinara sauce. My friend and I sliced mushrooms and put that in with the spinach and seasonings. Then refer to the above part about the cottage cheese and go from there.
Honestly, the matzah wasn't overwhelming and it tasted like it wasn't for Passover, if you know what I mean. And it lasted for several meals.
- Submitted by Linda Blatchford
I can't wait to have bread again!