Passover Lasagna
This matzo lasagna is perfect for a Passover lunch or a dairy supper.
- Duration
- Cook Time
- Prep Time
- 5-6 servings ServingsServings
Ingredients
- 6 :matzos
- 1 3/4 cups:tomato juice
- 1 clove:garlic, crushed
- 1/4 cup:ketchup
- 2 tablespoons:sugar
- 1 tablespoon:parsley, chopped
- 1 teaspoon:salt
- 1 teaspoon:oregano
- 1/2 teaspoon:basil
- 1/4 teaspoon:black pepper
- 2 tablespoons:oil
- 1 :small onion, grated
- 8 ounces:cottage cheese
- 1 egg,:beaten well
- 8 ounces:yellow cheese, grated
- 3 ounces:Parmesan cheese, grated
Preparation
Preparation
- Preheat oven to 350 degrees F.
- Pour boiling water over matzo in colander; drain immediately.
- In a bowl combine tomato juice, garlic, ketchup, sugar, parsley, salt, oregano, basil, pepper, oil and onion, mixing well.
- Oil a 10-inch square pan.
- Fit a layer of matzo close into the corners, without any overlapping.
- In a bowl combine the cottage cheese, beaten egg and grated yellow cheese.
- Spread a layer of cheese on the matzo, then add a layer of tomato sauce, and top with a bit of Parmesan.
- Add another layer of matzo and repeat the process.
- You should have three layers in all, ending with sauce and Parmesan cheese.
- Bake for 45 minutes.
- Let stand 10 minutes before slicing.
