Pesach Lasagna

andee

"A Passover dairy meal."
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Ingredients

1 h 5 m servings 305 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cottage cheese, eggs, salt, and black pepper in a large bowl; beat until blended.
  3. Wet matzo crackers so they are moist but not soggy.
  4. Place a little tomato sauce in the bottom of an 8-inch square pan. Top with 1 sheet of matzo, 1/3 of the cottage cheese mixture, 1/3 of the tomato sauce, and a 1/3 of the Muenster cheese. Repeat layers twice more, ending with Muenster cheese.
  5. Bake in the preheated oven until cheese is melted and golden, 45 to 50 minutes. Remove lasagna from oven and let stand for 5 minutes before cutting.

Footnotes

  • Cook's Note:
  • You can replace the Muenster cheese with shredded mozzarella cheese or pizza cheese.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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