Recipe - Dairy Matzoh Lasagna

15 ounce Tomato sauce
3 Whole fullsize matzohs;
(slightly wet but not
falling apart)
8 ounce Lowfat cottage cheese
10 ounce Frozen chopped spinach;
(defrosted and drained
well)
8 ounce Shredded lowfat mozzarella
6 lg Fresh shitake mushrooms;
(stems removed)

This easy, delicious dish can be made in the most "bare bones" Passover
kitchen. It requires no fancy utensils or measures. You can even use a
disposable pan!

Preheat oven to 350F 2.Lightly coat an 8" square pan (a disposable pan is
fine) with 2 tablespoons of tomato sauce Place 1 matzoh in the pan. Top
with One half cottage cheese, all of the chopped spinach, 1/3 remaining tomato
sauce, and 1/3 of mozzarella. Cover with a second matzoh, remaining cottage
cheese, the shitake mushrooms, One half remaining tomato sauce, and One half of
mozzarella. Top with third matzoh, remaining tomato sauce and mozzarella.
Cover with aluminum foil and bake 45 minutes. Uncover and bake an
additional
15 minutes.

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 17, 1998