Bamitbach

Sharing Food and Memories with Friends and Family

April 15, 2011
Irene Saiger

10 comments

Ruthie’s Matzoh Lasagne

Matzoh is often used as a base to make all kinds of pies, both savory and sweet.  This recipe was given to me by my close friend Ruthie. We met at an engagement party about 6 years ago when she marched up to me, introduced herself and called me two days later to join her for dinner.  Talk about determination!  Although her permanent home is in New Jersey,  Ruthie spends several months a year in Los Angeles.  She is one of those women who lights up a room with her sparkling eyes and bright smile.  Ruthie, Chag Sameach, and hang in there kid!!  We love you!

Inside the Streit’s Matzoh Factory

Ruthie’s Matzoh Lasagna

2 lbs. sliced mozzarella cheese

3 lbs. cottage cheese

3 eggs

1 Quart Marinara sauce

salt and pepper

Preheat oven to 350 degrees.  Grease a 9 x 13 baking dish with olive oil.  Mix cottage cheese with beaten eggs, and season well with salt and cracked pepper.  Spoon marinara on the bottom of the baking dish and then cover with a layer of matzoh, a layer of mozzarella and a layer of the cottage cheese mixture.  Continue layering till all ingredients are used. Top with mozzarella. Bake for 1 1/2 hours. Serves 12.

Tip: To increase the nutritional value, add a layer of sautéed spinach, or kale.  This is an easy recipe to experiment with.

Enjoy,

Irene

About these ads

10 thoughts on “Ruthie’s Matzoh Lasagne

  1. I’d love to try with ricotta instead of cottage cheese since we can’t find it here.

  2. Oh neat, I’ve never thought to use cottage cheese in lieu of ricotta, but that makes so much sense. Cottage cheese is always so easy to find for Pesach. Ricotta? Not so much.

  3. I think I’ll try this for a dairy lunch meal. Looks really nice.

  4. Chag Sameach to you too! I spread some ricotta sopraffina on a slice of matzo the other day — heaven. I’m sure this is wonderful too.

  5. That’s about twice as long as I usually bake mine! I fill it up with all kinds of veggies, too. Artichoke hearts and kale are a favorite.

    • Maybe it has to do with the amount of cheese? This has lots of cheese. Artichoke hearts sound great. I am sure shitake mushrooms would also be great.

      Thanks for commenting!!

      Irene

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 446 other followers