Eileen's Lasagna for Pesach

By msklein

Joy of Israel, pg. 122

Ingredients

• Cheese:
• 5 matzot
• 1 3/4 cup tomato juice
• 1 crushed garlic clove
• 1/4 cup ketchup
• 2 Tbs. sugar
• 1 Tbs. chopped parsley
• 1 tsp salt
• 1 tsp oregano
• 1/2 tsp basil
• 1/4 tsp black pepper
• 2 Tbs oil
• 1 small grated onion
• 8 oz. cottage cheese
• 1 egg, beaten well
• 8 oz. grated yellow cheese
• 3 oz. parmesan cheese
• Fresh spinach leaves, if desired

Preparation

Step 1

Pour boiling water over matzot in colander; drain immediately. Combine tomato juice, garlic, ketchup, sugar, parsley, salt, oregano, basil, pepper, oil, and onion, mixing well. Oil a 9 or 10 inch square pan. Spoon a little sauce into the pan. Fit a layer of matza close into the corners without any overlapping. Mix together the cottage cheese, beaten egg, and grated yellow cheese. Spread a layer of cheese on the matza, then tomato sauce, then a bit of parmesan. Include spinach in the layers, if using. Add another layer of matza and repeat. You should have three layers in all, ending with sauce and Parmesan cheese. Bake at 350* for 45 minutes. Let stand 10 minutes before slicing.