By using matzo instead of noodles, this lasagna is kosher for Passover.
Recipe courtesy of The Jew and the Carrot.
1 cup part-skim ricotta
2 cups low fat cottage cheese
two cups shredded mozzarella
one third cup chopped fresh parsley
4 cups your favorite tomato sauce
1 lb mushrooms, stems removed and sliced
1 onion, chopped
Enough matzah sheets to make four layers in a 13x9 baking dish, lightly softened with water (Do not soak or theyll get too soggy. Moisten as you go under the tap, or dip in a shallow baking dish filled with water.)
1. In a sauté pan, brown onions and mushrooms in a little olive oil and set aside.
2. In a bowl, mix ricotta, cottage cheese, and parsley.
3. Spoon 1 cup of the tomato sauce on the bottom of the baking dish. Cover with one layer of moistened matzo. Layer 1/3 of the cheese mixture, 1/3 of vegetable mixture, and 2/3 cup of the sauce in dish. Repeat twice. Cover with a final layer of moistened matzo, 1 cup of sauce and mozzarella.
4. Cover will foil and bake at 350°F for 45 minutes or until thoroughly heated and cheese is melted and beginning to brown. Let stand for 15 minutes before serving.
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