Passover Spinach Lasagne

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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

non-stick spray


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.

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