Love this. A simple Passover-friendly version of a classic comfort dish. This recipe uses matza instead of noodles in a layered lasagna.
Yep, no joke.
With a brief soak in water and bake in the oven, matza substitutes for noodles, and you get your doughy fix for the week.
I have not tested this recipe on kids, but I bet it would be a winner if you are trying to ease kids into keeping Passover. Let me know if you try it for that purpose!
I love that this recipe makes an 8″ x 8″ (or 9″ x 9″) lasagna; not so much that you are slave to the pan for the week, but enough to have around for a bite whenever you need your fix.
Like any lasagna, you can make this recipe as low-maintenance or as fancy as you would like. This family version (thanks, Ga!) uses cottage cheese and muenster cheese. Try it before you make your judgment – it’s delicious! You can also use ricotta and mozzarella cheeses, add veggies, and more.
- 1 egg and 1 egg white
- 1 lb (16 oz container) light cottage cheese
- ½ t granulated garlic
- Pinch of kosher salt and a few cranks of freshly ground pepper
- 3 to 4 boards of matza
- 2.5 c tomato sauce (your favorite recipe or store-bought)
- 1 lb shredded muenster cheese (you may not use it all)
- Heat the oven to 350 and grab an 8" x 8" or 9" x 9" pan for baking, and another larger pan for soaking the matza.
- In a medium bowl, beat the egg and egg white, and add the cottage cheese, granulated garlic, and salt and pepper. Mix well.
- Fill a shallow pan with water, and place 4 matza boards in the water to soak (it doesn't need to soak for long - they will still hold their shape).
- Have the sauce and muenster cheese nearby, and you are now ready to assemble!
- Layer in this order: Tomato sauce ---> Matza (you may just need one board, or you may want to break one of the boards to fill in the corners) ---> Cottage cheese mixture ---> Sauce ---> Muenster cheese ---> Matza
- Repeat until you are out of something or you get close to the top of the pan. End with muenster cheese on top!
- Bake, uncovered, for 40 to 50 minutes, in the center of the oven. You might want to put a tray under the pan in case it drips. It is done when it puffs up and the cheese is melted.