Passover Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.4
  • Total Fat: 4.2 g
  • Cholesterol: 68.2 mg
  • Sodium: 959.2 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.8 g

View full nutritional breakdown of Passover Lasagna calories by ingredient
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By Rabbi Ruth Smith By Rabbi Ruth Smith
Number of Servings: 6


    3-4 pieces matzoh
    little bit of milk
    1 pound cottage cheese
    2 eggs
    10 1/2 ounces tomato paste
    small can of tomato sauce (for the top)
    1/2 pound cheese
    garlic, chopped
    1 box frozen spinach
    sauteed mushrooms


This is a very easy way to make something different for Passover. I have also adapted it for the rest of the year. I use the 9 inch square foil cake pans. Beat eggs in a medium sized bowl. Add cottage cheese and spices. Add the tomato paste. Mix and put aside. Wet the matzoh in milk on both sides. Put some of the tomato sauce in the foil pan. Then put one piece of matzoh down. Add 1/2 the mixture over the matzoh. Add half of the spinach on top of that. (I use frozen spinach and I sprinkle nutmeg in it.) I also put the mushrooms down on this layer. Lay down another piece of matzoh and the other half of the mixture. Then put on the last piece of matzoh, the cheese and the tomato sauce. Bake for about an hour at 350°.

Additional suggestions: I don't use much cheese in this in order to make it low calorie. I use tomato paste instead of sauce so that it doesn't get too watery. Noodles can be substituted to make it a regular meal. When I make it during the rest of the year I make it in a lasagna pan and I make twice the recipe.

Number of Servings: 6

Recipe submitted by SparkPeople user CHIIEDDY.

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