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| Matzoh Lasagne (Dairy/Passover)
1 beaten egg 1 lb. Kosher L'Pesach Ricotta or Lowfat Cottage Cheese 8 oz. shredded Kosher Mozzarella cheese(or Jack& Muenster combined 4 whole matzot 1 can Kosher L'Pesach tomato sauce 1 small onion,diced and sauteed with mushrooms 3-4 oz. fresh sliced mushrooms sauted with onions 1/4 bunch fresh spinach leaves, washed fresh ground pepper 1/4 tsp. salt 1/2 tsp. basil 1/2 tsp. oregano 3 cloves garlic, pressed or minced Olive oil to saute onions and mushrooms Directions: Wet matzas and lay on paper towels, separated (do not saturate). Set aside. Beat egg, mix with cheese spices, salt. Spray 9" casserole dish with Kosher for Pesach olive oil spray. Put sauce on bottom of dish, layer all ingredients this way: matza, sauce, cheese mixture, grated mozzarella sauteed mushrooms and onions, fresh spinach leaves, back to matza, etc. Each layer should get a sprinkling of hard cheese. End with cheese. Bake at 350 degrees F (200 C) for 45 minutes.Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |