| 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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