Passover Lasagna

Name: Passover Lasagna (Matzagna)
Yield: Yield: 8 to 10 servings.
Ingredients: 2 medium onions, cut in chunks; 1 red bell pepper, cut in chunks; 2 cups mushrooms; 3 cups pressed dry cottage cheese or creamed cottage cheese (low-fat is fine); 4 cups Passover tomato sauce (low-sodium or regular); 4 cups Passover tomato sauce (low-sodium or regular); 4 cups Passover tomato sauce (low-sodium or regular); 2 cloves garlic, crushed; 1 Tbsp oil; 12 oz (375 g) chilled low-fat mozzarella cheese (3 cups grated); 3 cups pressed dry cottage cheese or creamed cottage cheese (low-fat is fine); 7 matzos (approximately); salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; dried basil and dried oregano to taste; dried basil and dried oregano to taste

Matzagna

Preparation info

Yield:
8 to 10
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This tastes just like lasagna that’s made with pasta!

Ingredients

2 medium onions, cut in chunks
1 red bell pepper, cut in chunks
2 cups mushrooms

Microwave
Vegetarian
Pasta

Method

Preheat oven to 375°F. For machines with nested bowls.

Slicer: Slice onions, pepper and mushrooms, using medium pressure. Combine in microwavable bowl with garlic and oil. Microwave on High for 5 minutes, until softened.