Matzah Lasagne
Photo: Gilabrand, CC BY-SA 3.0
Matzah lasagne is a Passover answer to a pasta craving, using unleavened sheets in place of noodles. The matzah needs no boiling, and a half cup of water poured in before baking, with a foil cover, steams the sheets until they turn tender between layers of tomato sauce and cheese. Cottage cheese stands in for ricotta and keeps the filling soft. It comes together in under an hour.
Instructions
Grease a baking pan that is large enough to hold the matzah sheets. Spread about ½ cup of the sauce over the bottom of the pan.
Lay one sheet of matzah on the sauce, then spread more sauce over it. Cover the sauce with a layer of cottage cheese, then sprinkle on some of the mozzarella and Parmesan.
Repeat the layers of matzah, sauce, cottage cheese and grated cheeses until all 4 sheets are used. Finish the top with a layer of sauce and a sprinkling of mozzarella and Parmesan.
Pour ½ cup of water into the pan, then cover it tightly with foil. Bake at 350°F (175°C) for 35 to 40 minutes, until the matzah has softened and the layers are hot through.
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