Matzoh Spinach Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 436.7
- Total Fat: 19.9 g
- Cholesterol: 104.0 mg
- Sodium: 1,413.2 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 2.9 g
- Protein: 29.6 g
View full nutritional breakdown of Matzoh Spinach Lasagna calories by ingredient
Introduction
This is a holiday favorite every year. So easy to make, and always the first thing gone at the table. Nobody will ever know it isn't made with noodles! This is a holiday favorite every year. So easy to make, and always the first thing gone at the table. Nobody will ever know it isn't made with noodles!Number of Servings: 8
Ingredients
-
6 boards matzoh
16oz. Ricotta cheese
8C. Fresh spinach, wilted and squeezed dry
2 Large eggs
2 Jars Classico tomato based sauce (whatever flavor you want)
3C. Shredded mozzarella
1C. Parmesan cheese grated
3 cloves chopped garlic
3 leaves basil
.5tsp. oregano
.5C. fresh parsley, chopped
salt and pepper to taste
8X8 or 9X9 Baking pan (Larger is better)
Tips
1. Take your bag of spinach, open it, put it in the microwave for 30 second intervals until it is wilted. Let it cool, then squeeze it into log shapes to get the moisture out of it. Slice through the logs to chop before using.
2. Place a piece of foil under the baking pan to catch drippings
3. Use leftover sauce on the side when serving.
4. Matzoh will absorb all of the sauce and expand when it is cooked.
Directions
1. Combine the ricotta cheese, chopped dried spinach, 1/2 of the parmesan cheese, eggs, 1/2 of the mozzarella, and all spices in a bowl. Mix well.
2. Put about 1/2c. of sauce in the bottom of the baking pan
3. Spread cheese mixture on a piece of matzoh
4. Put in center of baking pan
5. Add about .5c. of sauce on top
6. Continue with the above pattern, pressing matzoh down slightly after each layer is added.
7. Top lasagna with the remaining mozzarella cheese
8. Fill spaces in pan with remaining sauce, and add some to the top of the cheese.
9. Bake at 350 for an hour
Serving Size: Makes 8-12 slices
2. Put about 1/2c. of sauce in the bottom of the baking pan
3. Spread cheese mixture on a piece of matzoh
4. Put in center of baking pan
5. Add about .5c. of sauce on top
6. Continue with the above pattern, pressing matzoh down slightly after each layer is added.
7. Top lasagna with the remaining mozzarella cheese
8. Fill spaces in pan with remaining sauce, and add some to the top of the cheese.
9. Bake at 350 for an hour
Serving Size: Makes 8-12 slices