Have you noticed how you can think of a million dishes to make without noodles but come Passover you suddenly only want pasta! Well, here’s a lasagna recipe that is delicious and will please your kids. Thanks to Susan for sending it to me!
Matzah Vegetable Lasagna
1 large onion, chopped
½ lb. carrots, shredded
½ lb. fresh mushrooms, coarsely chopped
2 Tbsp. vegetable oil
2 c. small curd cottage cheese (or ricotta)
¼ c. grated Parmesan cheese
1 tsp. oregano
1 15½ oz. jar spaghetti sauce, divided
6 matzah crackers
1 10 oz. package frozen chopped spinach, thawed and drained and squeezed
½ lb. tomatoes, peeled and coarsely chopped
2 c. (or more) shredded mozzarella cheese
Saute onions, carrots and mushrooms in oil over medium-high heat until tender. Set aside to cool. In small mixing bowl, combine cottage cheese, eggs, parmesan cheese and oregano.
In 2-quart oblong glass baking dish, layer half spaghetti sauce, 3 matzahs, all onion-carrot-mushroom mixture and half of cheese mixture. Cover with remaining 3 matzahs, spaghetti sauce, spinach and remaining cheese mixture. Top with fresh tomatoes and mozzarella. Sprinkle of a bit of parmesan on top if you want a nice browned top.
Cook 45 minutes at 375 degrees. Let stand 10 minutes before serving.