Passover Lasagna

Passover Lasagna
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.3
  • Total Fat: 3.1 g
  • Cholesterol: 7.5 mg
  • Sodium: 275.5 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 7.7 g
  • Protein: 10.8 g

Introduction

Adapted from many sources, this is a tasty dinner for Passover! And if you live alone, it will last all week!

Ingredients

4 1/2 Whole wheat Matzo sheets
1 medium onion, chopped fine
1 large zucchini, cut into bite size pieces
1 small eggplant, cut into bite sized pieces
2-3 cups sliced mushrooms
1 cup tomato sauce
1/2 cup Fat-free ricotta cheese (check the ingredients to make sure it's all safe!)
5 oz cheese blend (I used a mix of lite mozzarella and TJ's Quattro Formaggio)
1-2 medium tomatoes, sliced thin

Directions

Saute onion and mushroom till wilted. Set aside.
Either bake or saute the zucchini and eggplant till greatly reduced in volume.

To assemble:
Run matzo under water to wet them, or let them sit in a bowl of water for one minutes.
Put one matzo in the bottom of a 9X9 pan. Break another to fill in the gaps. Spread half the tomato sauce all over this. Spread 1/4 cup of the ricotta cheese on top of this. Spread half the zucchini/eggplant mixture next. Spread half the onion/mushroom mixture over this. Cover with a little less than half of the cheese mixture.
Repeat all layers.
When you have done the second cheese layer, top with the last of the matzah, then spread the tomato slices out on top of this. Top with any cheese you have remaining.
Bake for 15 minutes at 350 degrees.

Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEYEJUDI.

Number of Servings: 6


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