[Update my dinner status], I'm making this tonight.
31 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 40 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 4 whole Wheat Matzoh Sheets
- 1 1/2 cups K for P Pasta Sauce
- 1 1 8 oz Package Frozen Spinach defrosted and drained
- 3/4 container (12 oz) K for P Whipped Low-Fat Cottage Cheese
- 1/4 cup Grated Parmesan Cheese
- 4 pieces K for P Cheese (Gouda or other flavorful cheese)
- 1 tbsp fresh basil chopped (1 tsp dried)
- 1 tbsp fresh oregano chopped (1 tsp dried)
- 1 1/2 tsp freshly minced garlic (1/2 tsp garlic powder)
- 1/2 tsp chili flakes
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1 Additional chopped herbs for garnish
Preparation
Rinse the matzoh sheets under cold water and set aside stacked on a few paper towels. Pre-heat the oven to 350 degrees.
Defrost the spinach and squeeze out all the additional liquid in a sieve.
Mix the spinach, cottage cheese, parmesan cheese, and last 6 ingredients (spices) until well combined (some people like to add an egg to bind the mixture together).
Coat the bottom of a pan (large enough to hold the matzohs) with marinara sauce and place the first sheet of matzoh on top of the sauce.
Spread 1/3 of the ricotta and spinach mixture on top and then cover with another piece of matzoh. Repeat twice with the sauce, ricotta and spinach mixture, then matzoh process.
Top the fourth and final sheet of matzoh with sauce and four pieces of k for p cheese (Meunster, Mozzarella, Gouda, crumbled Feta) and any additional herbs you may want to top it off with like basil or oregano.
Bake in the oven for 30 minutes or until cheese bubbles.
