Recipe - Matza Lasagna

9 Pcs matzo
2 cn Spaghetti sauce or Basic
Tomato sauce (recipe
follows)
1 pound Ricotta cheese, part skim if
possible
1 cup Spinach, chopped fine
1 tablespoon Oregano
1 tablespoon Garlic powder
One half C/ Parmesean cheese
1 cup Mozzerella chjeese

source: philip Goldwasser

Put the ricottsa in a bowl and mix with the spinach, spices, One fourth cup of the
parmesean and One fourth c. of the mozzerella

Cover the bottom of a baking pan with some of the mataz.

Cover with some of the sauce.

cover sauce with 1/3 of the cheese mixture.

Put some more matza on top of the cheese , and continue the process until
all is used up making sure that top of lasagna is matza and some sauce.

On the top, spread the t=remaining mozzerella cheese and parmesean cheese.

Bake in 350* oven for about 30" or until cooked through.

Posted to JEWISHFOOD digest V96 #116

From: alotzkar@direct.ca (Al)

Date: Wed, 1 Jan 1997 16:15:49 0800