MATZOH LASAGNA
1 pound ricotta cheese, part skim if possible
1 cup spinach, chopped fine
1/2 cup Parmesan cheese, divided use
1 cup mozzarella cheese, divided use
1 tablespoon oregano
1 tablespoon garlic powder
TO ASSEMBLE:
9 pieces matzoh
2 cans spaghetti sauce or Basic Tomato sauce (recipe follows)
Put the ricotta in a bowl and mix with the spinach, 1/4 cup of the parmesan and 1/4 cup of the mozzarella, oregano, and garlic powder.
Cover the bottom of a baking pan with some of the matzoh. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture.
Put some more matzoh on top of the cheese and continue the process until all is used up making sure that top of lasagna is matzoh and some sauce.
On the top, spread the remaining mozzarella cheese and parmesan cheese.
Bake in 350 degrees F oven for about 30 minutes or until cooked through.
BASIC TOMATO SAUCE
1 Spanish onion, chopped
4 cloves garlic, thinly sliced
3 ounces olive oil
1/2 medium carrot, finely shredded
4 tablespoons fresh thyme (or 2 TBSP dried)
2 cans (28 ounce each) tomatoes, crushed and mixed well with their juices
Saute the onion and garlic in the olive oil over medium heat, until translucent, but not brown (about 10 minutes).
Add the carrot and thyme and cook 5 minutes more.
Add the tomatoes and bring to a boil. Lower the heat until just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
This makes 6 cups of sauce. Can be refrigerated for up to a week, or frozen for up to 6 months.
1 pound ricotta cheese, part skim if possible
1 cup spinach, chopped fine
1/2 cup Parmesan cheese, divided use
1 cup mozzarella cheese, divided use
1 tablespoon oregano
1 tablespoon garlic powder
TO ASSEMBLE:
9 pieces matzoh
2 cans spaghetti sauce or Basic Tomato sauce (recipe follows)
Put the ricotta in a bowl and mix with the spinach, 1/4 cup of the parmesan and 1/4 cup of the mozzarella, oregano, and garlic powder.
Cover the bottom of a baking pan with some of the matzoh. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture.
Put some more matzoh on top of the cheese and continue the process until all is used up making sure that top of lasagna is matzoh and some sauce.
On the top, spread the remaining mozzarella cheese and parmesan cheese.
Bake in 350 degrees F oven for about 30 minutes or until cooked through.
BASIC TOMATO SAUCE
1 Spanish onion, chopped
4 cloves garlic, thinly sliced
3 ounces olive oil
1/2 medium carrot, finely shredded
4 tablespoons fresh thyme (or 2 TBSP dried)
2 cans (28 ounce each) tomatoes, crushed and mixed well with their juices
Saute the onion and garlic in the olive oil over medium heat, until translucent, but not brown (about 10 minutes).
Add the carrot and thyme and cook 5 minutes more.
Add the tomatoes and bring to a boil. Lower the heat until just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
This makes 6 cups of sauce. Can be refrigerated for up to a week, or frozen for up to 6 months.
MsgID: 0076961
Shared by: Micha in AZ
In reply to: ISO: Meatless Pastaless Lasagne (nt)
Board: Cooking Club at Recipelink.com
Shared by: Micha in AZ
In reply to: ISO: Meatless Pastaless Lasagne (nt)
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Meatless Pastaless Lasagne (nt) |
Julie in Scottsdale | |
2 | Recipe: Eggplant and Zucchini No-Noodle Lasagna |
Micha in AZ | |
3 | Recipe: Meatless, Noodleless Lasagna (using zucchini and yellow squash with cottage cheese filling) |
Micha in AZ | |
4 | Recipe: Polenta Lasagna with Spinach |
Micha in AZ | |
5 | Recipe: Matzoh Lasagna |
Micha in AZ | |
6 | Recipe: Zucchini Lasagna (without noodles, using ground beef) |
Mciha in Az | |
7 | Thank You: 4 Lasagne Recipes |
Julie in Scottsdale |
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