Passover Spinach and Cheese Lasagna
Total Time: 1 hour 25 minutesYield: Serves 4-6
Ingredients
- 8–9 whole boards matzah (regular or whole-wheat)
- 2 jars (about 6 1/2-7 cups) marinara sauce
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/4 cup chopped parsley
- 1/2 cup shredded parmesan cheese
- 3 cups shredded mozzarella cheese (3/4 lb)
- 3 cups small-curd cottage cheese (1 1/2 lbs)
- 1 lb package frozen spinach, completely defrosted
Instructions
- Preheat oven to 400°F.
- Combine cottage cheese, 1 1/2 cups mozzarella, parsley, salt and pepper in a bowl and stir to incorporate. Reserve.
- Using your hands, squeeze excess moisture from spinach and separate spinach until it is no longer clumped (you should end up with about 3 1/2-4 cups spinach). Reserve.
- Spoon 3/4 cup marinara sauce into the bottom of a disposable, high-sided lasagna pan. Fit matzah to cover as much of the bottom of the pan as possible, breaking into pieces where necessary. Pour 1 1/2 cups sauce on top of matzah and distribute evenly.
- Spoon about 1 cup of the cheese mixture onto the matzah and distribute evenly. Sprinkle about 1 1/4 cups of the spinach on top of the cheese, then sprinkle 2 Tablespoons parmesan cheese. Repeat matzah-sauce-cheese-spinach-parmesan process two more times, then cover with a fourth layer of matzah.
- Pour remaining 1 1/2 cups sauce on top of matzah.
- Let lasagna rest for 15 minutes before baking to allow matzah to moisten slightly. Cover lasagna with foil and bake for 35 minutes.
- Remove foil and sprinkle remaining 1 1/2 cups mozzarella on top of lasagna.
- Reduce oven temperature to 350°F and bake lasagna an additional 30 minutes, until cheese is bubbly and browned around the edges.
- Remove from oven, let rest for 5 minutes and serve hot.