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My review
Pesach Lasagna
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6
andee
"A Passover dairy meal."
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Ingredients
1 h 5 m servings 305Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Combine cottage cheese, eggs, salt, and black pepper in a large bowl; beat until blended.
- Wet matzo crackers so they are moist but not soggy.
- Place a little tomato sauce in the bottom of an 8-inch square pan. Top with 1 sheet of matzo, 1/3 of the cottage cheese mixture, 1/3 of the tomato sauce, and a 1/3 of the Muenster cheese. Repeat layers twice more, ending with Muenster cheese.
- Bake in the preheated oven until cheese is melted and golden, 45 to 50 minutes. Remove lasagna from oven and let stand for 5 minutes before cutting.
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Footnotes
- Cook's Note:
- You can replace the Muenster cheese with shredded mozzarella cheese or pizza cheese.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.