For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen
This matzo lasagna is melt-in-your mouth delicious. Prepared essentially the same way as a traditional lasagna, you might not realize that there is matzo in this instead of noodles. It’s very light and holds its shape really well when you cut it.
For this version I mixed a large carton of small curd cottage cheese with three eggs and some Parmesan cheese. I placed a mixture of muenster and mozzarella on top of that blended cheese. Layer it as you would a regular lasagna. For the matzo layers, briefly run the full-sized pieces of matzo under warm tap water before layering. I threw in some wilted fresh spinach on one of the layers. Bake it for about 30 minutes at 350 degrees.
That’s awesome! Definitely going to try it this week 🙂
Mitchell loves lasagna, and this prep would be so much easier than messing with those floppy noodles (though I’ve done the no-cook version, too). And now that Mitch has mastered laundry, we need to move on to more cooking–this strikes like a good learner’s recipe…
Made one on Thursday and it was a great hit.
Well, I (finally) made it instead of Mitchell, but he just polished off two huge portions. Thanks for the recipe!