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Passover Lasagna
Ingredients
- 6 matzot
- 2 cups water
- 4 heaping tablespoons tomato paste
- 500 grams white cheese
- 250 grams cottage cheese
- 3 eggs
- 2 teaspoons salt
- half teaspoon black pepper
- 2 tablespoons oregano or basil
- 1 teaspoon sugar
- 1 cup grated yellow cheese
- 1 cup pitted olives
Preparation
Soak the matzot until they soften.In a bowl, mix the water, tomato paste, a teaspoon of sugar, a teaspoon of salt, a quarter teaspoon of black pepper, and a tablespoon of oregano.
In a separate bowl, mix the cheeses, eggs, a teaspoon of salt, a quarter teaspoon of black pepper, and a tablespoon of oregano.
Spread a little of the tomato sauce in the pan.
Arrange two matzot side by side in the pan.
Spread half of the cheese mixture, then spread a little tomato sauce over it.
Arrange two more matzot on top, and spread the rest of the cheese mixture over them.
Place two more matzot on top.
Pour the remaining tomato sauce over everything.
Sprinkle with yellow cheese.
Scatter olives over everything; you can also use onion rings.
Bake at 170 degrees for about half an hour, until the lasagna is golden.
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