| 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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