Passover Spinach Lasagne
source: Edsel Little
Delicious change of pace from our normal lasagne. I don’t know why I don’t make this more often!
6 slices matzoh
1 1/2 cup shredded cheese
1/2 onion, finely chopped
16 oz cottage cheese
16 oz spinach, defrosted
salt, pepper, garlic powder, onion powder, to taste
Preheat oven to 400 degrees. Spray a 13x9x2 pan with the non-stick spray.
Soak matzohs in water for 2-3 minutes.
Lightly squeeze excess water from spinach (it should still be somewhat moist). Combine with cottage cheese, 1 cup shredded cheese and chopped onion. Add seasonings to taste.
Place a layer of 2 matzohs, side by side, in the pan. Cover with 1/3 of the spinach mixture. Repeat 2x.
Sprinkle 1/2 cup of shredded cheese on top of the last spinach layer.
Cover well with aluminum foil and bake for one hour.
Note: Lasagne comes out of the oven very most, but excess water will absorb within a few hours. However, there is no need to wait. Even moist, lasagne is delicious.
Variation: For a fancier dish, substitute round matzohs for square ones.