Israeli•comfort
Passover Lasagna
Jamie Geller recipe - Israeli
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 matzos
- 1 3/4 cups tomato juice
- 1 clove garlic (crushed)
- 1/4 cup ketchup
- 2 tablespoons sugar
- 1 tablespoon parsley (chopped)
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon black pepper
- 2 tablespoons oil
- 1 small onion (grated)
- 8 ounces cottage cheese
- 1 egg (beaten well)
- 8 ounces yellow cheese (grated)
- 3 ounces Parmesan cheese (grated)
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Pour boiling water over matzo in colander; drain immediately.
- 3
In a bowl combine tomato juice, garlic, ketchup, sugar, parsley, salt, oregano, basil, pepper, oil and onion, mixing well.
- 4
Oil a 10-inch square pan.
- 5
Fit a layer of matzo close into the corners, without any overlapping.
- 6
In a bowl combine the cottage cheese, beaten egg and grated yellow cheese.
- 7
Spread a layer of cheese on the matzo, then add a layer of tomato sauce, and top with a bit of Parmesan.
- 8
Add another layer of matzo and repeat the process.
- 9
You should have three layers in all, ending with sauce and Parmesan cheese.
- 10
Bake for 45 minutes.
- 11
Let stand 10 minutes before slicing.