Passover Lasagna

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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

  1. Preheat oven to 350 degrees F.
  2. Pour boiling water over matzo in colander; drain immediately.
  3. In a bowl combine tomato juice, garlic, ketchup, sugar, parsley, salt, oregano, basil, pepper, oil and onion, mixing well.
  4. Oil a 10-inch square pan.
  5. Fit a layer of matzo close into the corners, without any overlapping.
  6. In a bowl combine the cottage cheese, beaten egg and grated yellow cheese.
  7. Spread a layer of cheese on the matzo, then add a layer of tomato sauce, and top with a bit of Parmesan.
  8. Add another layer of matzo and repeat the process.
  9. You should have three layers in all, ending with sauce and Parmesan cheese.
  10. Bake for 45 minutes.
  11. Let stand 10 minutes before slicing.