Name: Dairy Matzoh Lasagna
Ingredients: 15 oz Tomato sauce; 3 Whole full-size matzohs; (slightly wet but not falling apart); 8 oz Low-fat cottage cheese; 10 oz Frozen chopped spinach; (defrosted and drained well); 8 oz Shredded low-fat mozzarella; 6 lg Fresh shitake mushrooms; (stems removed)

If the preacher strives to speak according to the rules of this world, he may please many, particularly those who have a literary taste. But he is less likely to become an instrument in the hands of God for the conversion of sinners or for the building up of the saints. Neither eloquence nor depth of thought makes a truly great preacher. Only a life of prayer and meditation will render him a vessel ready for the Master’s use and fit to be employed in the conversion of sinners and in the edification of the saints.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		1	Servings

INGREDIENTS

15	oz	Tomato sauce
3		Whole full-size matzohs; (slightly wet but not falling apart)
8	oz	Low-fat cottage cheese
10	oz	Frozen chopped spinach; (defrosted and drained well)
8	oz	Shredded low-fat mozzarella
6	lg	Fresh shitake mushrooms; (stems removed)

INSTRUCTIONS

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 1/2 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, 1/2 remaining tomato sauce, and 1/2 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 JEWISH-FOOD digest by BNLImp@aol.com on Feb 17, 1998

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