Reviewed: Apr. 23, 2012

Has a mild flavor, needs punching up with basil, oregano & garlic to taste. I thought was okay, hubby disliked it. Did look like the real thing after baking.

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Reviewer:

cardmakinmama

Reviewed: Apr. 8, 2012

Terrific! My girlfriend was confounded and asked me if it was actual lasagna and I was slipping her chametz.

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Reviewer:

skycaptainshell

Reviewed: Apr. 24, 2011

Made this recipe for my chavurah (friends group). I hadn't tried it before, and was wary of how much cottage cheese vs shredded mozzarella. It was fantastic, and everyone loved it!! I need to use 1 1/2 pieced of matzah each level to fit a large casserole dish; this worked perfectly. Also need more marinara sauce, about 1/2 more jar. I will use this recipe forever!!

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doreneskidsfavs

Reviewed: Apr. 20, 2011

This was a very good Passover lasagna with some minor modifications:) I browned and seasoned a 1 lb. of turkey meat and added that to two jars of sauce. I also seasoned the cheese mixture with basil, oregano, salt, and pepper. It came out more beautiful than a traditional lasagna. I will definitely be making this for future. Thank you for providing a base recipe!

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Reviewer:

RLK1177

Reviewed: Apr. 10, 2010

Love this recipe. The result was a cheesy, vegetarian dish which everyone enjoyed. I did not have 4 eggs in the house so I used 3/4 cup of egg replacement. Also had only a 16 oz. carton of cottage cheese into which I mixed the leftover ricotta cheese (about 1/2 cup or 4 oz), I had on hand. I also used 7 Matzo sheets instead of 6 to make sure I covered all the layers. I wish I had taken a picture because it looked so good when it came out of the oven. Tasted even better after sitting for a bit.

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