We have some leftover from Passover, so I’m still concocting crazy mashups…
…this ain’t pretty…
…but it sure is tasty!
Better/easier than no-boil noodles! Or rice paper (<—yes I’ve made lasagna out of that too).
Matzagna (aka Matzo Lasagna)
- About 5 sheets of Matzo
- 1/2 Jar Spaghetti Sauce
- Splash Milk (I used Soy)
- 16 ounce container cottage cheese
- 2 eggs
- Shredded Cheese (I used Vegan Cheddar Daiya)
Preheat oven to 350 degrees.
Puree the spaghetti sauce, milk, cottage cheese, and eggs in a blender to form a SUPER SAUCE!
Pour a little bit of the Super Sauce into the bottom of a greased 8×8 pan. Top with matzo, cheese. Repeat until you finish with the last of the sauce and a final sprinkle of cheese.
Let this mixture sit for at least 30 minutes. You could probably go longer, up to overnight?
Bake, covered with foil, for 45 minutes. Remove the foil and continue for another 15, or until bubbling and brown.
Let stand at room temperature for 15 minutes before slicing and serving.