| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 9 | Pcs matzo | |
| 2 | cn | Spaghetti sauce or Basic Tomato sauce (recipe follows) |
| 1 | lb | Ricotta cheese, part skim if possible |
| 1 | c | Spinach, chopped fine |
| 1 | tb | Oregano |
| 1 | tb | Garlic powder |
| 1/2 | C/ Parmesean cheese | |
| 1 | c | Mozzerella chjeese |
INSTRUCTIONS
source: philip Goldwasser Put the ricottsa in a bowl and mix with the spinach, spices, 1/4 cup of the parmesean and 1/4 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 JEWISH-FOOD digest V96 #116 From: alotzkar@direct.ca (Al) Date: Wed, 1 Jan 1997 16:15:49 -0800
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