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.