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| Pesach Lasagna |
"A Passover dairy meal."
Ingredients :
- 1 (16 ounce) package cottage cheese
- 2 eggs
- salt and ground black pepper to taste
- 3 matzo crackers, or more as needed
- 1 cup tomato sauce
- 8 ounces sliced Muenster cheese
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H5M |
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- 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.
Notes :
- You can replace the Muenster cheese with shredded mozzarella cheese or pizza cheese.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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