Pesach Spinach Lasagna

• 2 :packages frozen chopped spinach, defrosted and squeezed to drain
• 7 :to 9 matzo
• 5 :eggs, separated
• 1 :lb. cottage cheese
• 3 :tablespoons sour cream
• 1/2 :teaspoons salt
• 1/2 :lb. sliced Pepper Jack or Munster cheese

Preparation

1. Preheat oven to 350.
2. Drain spinach thoroughly.
3. In a bowl break matzo up into small pieces.
4. Cover with warm water just until beginning to soften.
5. Drain thoroughly.
6. In a bowl combine the spinach with matzo and set aside.
7. In another bowl beat the egg yolks with cottage cheese, sour cream and salt. Set it aside.
8. In a bowl of an electric mixer beat the egg whites until they form peaks and then fold them into the cheese mixture.
9. Using a 9" square greased baking dish, spread half the egg mixture on the bottom of the pan, layer a few slices of cheese on top.
10. Top the cheese top with the spinach mixture, then cover the spinach mixture with the rest of egg mixture.
11. Cover the top with the rest of the sliced with sliced cheese.
12. Bake for 45 minutes or until firm.