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
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.
April 20, 2011 at 1:47 PM
I’d love to try with ricotta instead of cottage cheese since we can’t find it here.
April 20, 2011 at 8:15 PM
Love to hear how it comes out!!
April 18, 2011 at 8:28 AM
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.
April 20, 2011 at 8:22 PM
I don’t think I have ever seen Ricotta for Pesach. Thanks for writing!!
April 16, 2011 at 8:06 PM
I think I’ll try this for a dairy lunch meal. Looks really nice.
April 16, 2011 at 8:18 PM
Shavuah Tov!! Let me know how you like it.
April 15, 2011 at 6:08 PM
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.
April 15, 2011 at 6:10 PM
Sounds wonderful. Maybe with a drizzle of honey?
April 15, 2011 at 4:57 PM
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.
April 15, 2011 at 5:16 PM
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!!