About this recipe:A perfect lasagne for Passover. Matzo crackers are used in the place of lasagne sheets, which are layered with marinara sauce and a mix of cottage cheese, mozzarella and eggs.
Makes: 1 lasagne
6 matzo crackers
4 eggs, lightly beaten
685g cottage cheese
225g mozzarella cheese, grated and divided
800g marinara pasta sauce
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Preheat an oven to 180 C / Gas 4.
Soak matzo crackers in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese and 1/2 of the mozzarella cheese in a bowl. Pour 125ml of marinara sauce on the bottom of a 23x33cm or similar sized baking dish. Place 2 matzo crackers over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo crackers are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.