Matzo Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box frozen chopped spinach
3 cups (about 26-oz. jar) spaghetti sauce
1 cup (8-oz. can) tomato sauce
1-3/4 cups (15 oz.) ricotta cheese
1 egg, slightly beaten
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
8 boards matzo
4 cups (16 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
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Directions: |
Directions:Preparation
1. Heat oven to 350 degrees F.
2. In large bowl, defrost spinach according to package directions. Drain. Stir in spaghetti sauce and tomato sauce.
3. In small bowl, stir together ricotta cheese, egg, basil and oregano.
Assembly
1. In a 13x9 inch baking dish, spread 3/4 cup spinach and sauce mixture.
2. Break off 1/4 of one board of matzo. Run the full board of matzo under running water. Place over spinach/sauce. Run the 3/4 board of matzo under running water. Place over spinach/sauce. Pieces should touch but not overlap.
3. Spread about 2/3 cup ricotta mixture evenly over matzo. Spread 3/4 cup spinach and sauce evenly over ricotta covering matzo completely; sprinkle with 1 cup mozzarella cheese.
4. Repeat steps 2 and 3 TWO more times. Top with remaining 1-3/4 matzo boards. Spread remaining spinach and sauce completely over matzo; sprinkle with remaining mozzarella and Parmesan cheese.
5. Cover with foil. Bake 30 minutes; remove foil. Bake 10-15 minutes or until hot and bubbly. Let stand 5 minutes before cutting. Serve with additional sauce, if desired. 10-12 servings. |
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Personal
Notes: |
Personal
Notes: This really is delicious. No, it doesn't take exactly like regular lasagna. It tastes different, but good different, not bad different. I am one of those people who doesn't like Passover and really struggles through the week. Making matzo lasagna saves a few dinners and lunches and makes Passover much easier for me.
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