PASSOVER MATZO LASAGNA
You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.
Provided by Chef4Six
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 23.2 g, Cholesterol 83.8 mg, Fat 8.9 g, Fiber 1.7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 636.9 mg, Sugar 6.8 g
DAIRY MATZO LASAGNA
Make and share this Dairy Matzo Lasagna recipe from Food.com.
Provided by DrGaellon
Categories Chard
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F In a large skillet, melt butter over medium-low heat. Add onions, 1 tsp kosher salt (or 1/2 t table salt), 1/4 tsp pepper and sugar. Saute, stirring occasionally, until caramelized and brown, about 30 minutes.
- Add chard and cover. Cook until chard is wilted, about 3 minutes. Scrape up any browned bits from the bottom of the pan with a wooden spoon, then transfer to a bowl. Add ricotta, eggs, 1/2 t kosher salt (or 1/4 tsp table salt) and remaining pepper, and stir to combine.
- Place matzos in a 13x9x2 baking dish. Cover with 6 cups warm water. Add remaining salt. Let stand until soft, 2-3 minutes. Drain matzos and dry out dish.
- Place 1/3 of drained matzos in the bottom of the dish, breaking pieces if necessary to get a single layer. Top with half the ricotta mixture, spreading evenly, then cover with 1/4 c grated Fontina. Repeat with another 1/3 of the matzos, the remaining ricotta mixture, and another 1/4 c of the Fontina. Top with remaining matzo, then cover evenly with the remaining 2 c Fontina. Bake until cheese is melted and bubbly and beginning to brown, about 45 minutes.
Nutrition Facts : Calories 368.8, Fat 22.1, SaturatedFat 13.3, Cholesterol 126.2, Sodium 941.9, Carbohydrate 24.7, Fiber 2.1, Sugar 3.9, Protein 18.4
YAYA'S MATZAH LASAGNA (DAIRY)
This creamy layered matzah bake is to die for. It's a chol ha moed classic in my family, but I crave it all year round!
Provided by KosherT
Categories Kosher
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, ricotta cheese, eggs, salt and pepper and 1 cup of sour cream in a medium sized bowl. Set remaining sour cream aside to serve with prepared matzo lasagna.
- Grease a baking dish with margarine.
- Cover bottom of baking dish with a single layer of matzah. Spoon 1/3 of the mixture over matzah and sprinkle with shredded cheese. Repeat twice, ending off with shredded cheese.
- Bake covered at 350°F for 30 minutes. Uncover and bake for a further 15-20 minutes until top is bubbly and golden.
- Serve hot, topped with a dollop of sour cream.
Nutrition Facts : Calories 858.5, Fat 51, SaturatedFat 27.5, Cholesterol 271.2, Sodium 477.2, Carbohydrate 69.2, Fiber 2.1, Sugar 1.1, Protein 30.6
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