Matzo Lasagna

Practice makes perfect and here we go again.. Passover is right around the corner and we are happily not eating many foods during this time.  A few years ago I remember losing alot of weight!  I know what I will be thinking, “Ok, what about dinner tonight”??? I always wondered what the matzo lasagna would taste like.  So, here I am tonight making this to see what my family will think about the taste.  I love really good red sauce and I do not buy it, never…I think I would rather have something else boughten besides red sauce!  Fresh spinach and good matzah’s here, so why not…I was shocked how good it is..truly.. Super light and wonderful in flavor. I am a real weirdo when it comes to Italian food. I guess you could label this as Jewish Italian? Take the risk and make this, it will become a year round favorite.

Matzo Lasagna

• 1 large recipe of Red Sauce, spiced
• 1 bag of fresh spinach, large
• 1 large container of Good Cottage cheese, full fat version.
• 2 eggs
• 6 matzah’s, unbroken
• grated fresh parmesan 1/2 cup
• grated fresh mozzarella 3/4 cup

Have red sauce ready and set aside. Next have your spinach done, do not cook with hardly any water, maybe 2 tab water and some salt. Set aside. Take 6 matzah’s and run water over them to soften, but not limp. Set aside also.  Take one container of cottage cheese and mix with eggs and white pepper. Set aside. Grate your cheese, parmesan and mozzarella.

Assembly:

1/2 cup of Red sauce in bottom of 9×13 pan, then a layer of matzah’s 2 of them, next red sauce and then spinach then cottage cheese,then another layer, matzah’s and then cottage cheese mixture, then red sauce, then matzah’s and red sauce, top with parmesan and mozzarella. Bake at 350 for 30 minutes.

Some good advice: when you are making this do not hold back on your olive oil and spice in your red sauce. I always use alot of garlic and basil..this needs it and pepper. Do not over bake, would be a huge mistake. This is a very delicate dish and it truly lightens up lasagna.

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