PASSOVER LASAGNE
by Robin Netherton
Ingredients
4 sheets of matzo
1 large tub (about 16-24 ounces) of ricotta cheese or cottage cheese
1 egg
1 tbsp. fresh parsley, chopped fine, or 1 tsp. dried parsley
2 tsp. total dried Italian herbs, such as basil, thyme, oregano, etc.
3-4 cups of your favorite meatless tomato sauce, homemade or store-bought
1 10-ounce box frozen chopped spinach, thawed and drained (optional)
1 8-ounce can mushroom pieces (optional)
8 ounces shredded mozzarella or Monterey Jack cheese
Parmesan cheese
Preparation Method
You can use this technique to convert any conventional lasagne recipe into a kosher-for-Passover lasagne. All the measurements can be varied to accommodate personal preference and ingredients on hand. For a more
heart-healthy dish, you can substitute two boxes of shelf-stable firm tofu for the ricotta cheese.
Wet both sides of each sheet of matzo under cool running water; do not soak. Layer the wet matzo alternating with paper towels, and put the stack
of matzos in a plastic bag in the refrigerator for a few hours. The matzo will become pliable but not fall apart. In a bowl, combine ricotta or cottage cheese, egg, parsley, and herbs. Coat an 8x8-inch square pan or
casserole dish with vegetable oil spray. Spread a thin coat of tomato sauce on the bottom of the pan. Add one whole sheet of matzo and a portion of a sheet as needed to fill out the width of the pan. Spread one-third of
the remaining sauce over the matzo. Distribute half the spinach and/or mushrooms (if using) evenly over the sauce. Dollop half of the ricotta mixture over all. Top this with one-third of the shredded cheese. Repeat
layers of matzo, sauce, vegetables, ricotta mixture, and shredded cheese. For a final layer, use matzo, the last of the sauce, the last of the shredded cheese, and a sprinkling of Parmesan cheese. Bake at 350 until
bubbly on top and very hot in the center, about 30-45 minutes.
Do you have a great Passover suggestion? If
so send it in!
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