Matzoh Lasagna

From: Chef #1237214

On Apr 13, 2009

This was absolutely amazing. I used ricotta instead of cottage cheese. I also used a 9x13 pan and 1.5 matzah boards per layer, adjusting the amounts of the other ingredients used. i also extended the cooking time and was completely impressed from the first bite. this is a recipe we will be using for years to come.

From: Chef #1235381

On Apr 11, 2009

I subbed ricotta for the cottage cheese, skipped the pepper and added 3 oz of mushrooms (crumbled baby bellas) and all I can say is YUM. This was awesome and incredibly easy to make. I cut it to serve 6 to save room for dessert!

From: Leah K.

On Apr 2, 2002

Fabulous!!!! My family, especially my very picky husband, LOVED THIS. We definitely feel less deprived than we normally do at Passover thanks to this great recipe. With a salad, it's a complete meal, either for lunch or dinner, if you want something a little lighter. I was worried about the 1/2 cup of water Mirj says to add, but I trusted her and followed the directions explicitly. I am so happy that I did because the results were well worth it!!!!!

From: Vegetarian Linda

On Apr 10, 2004

I served this for second night seder with company and got rave reviews! We are also enjoying the leftovers. I used ricotta (not sure if this is kosher for Passover) instead of cottage cheese and put it in a large lasagna pan (two stacks of two matzoh boards vs. one tall stack of four). And yes, I poured the water all around the edge. After baking, it filled up the pan beautifully. I also added 10-15 minutes to the cooking time. Thank you for a wonderful recipe to add to my Vegetarian Passover recipe list!