This recipe is a great alternative to the usual Passover fare. This healthy version incorporates fresh herbs and vegetables as well as low-fat cheeses to make for a nutritious and satisfying meal.
This recipe is made in an 8 x 8 baking dish and contains four servings. The recipe can easily be doubled and baked in a 13 x 9 baking dish. The vegetables can also be subsituted for anything you like, that's kosher for passover of course!
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.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (32%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.8mg||4 %|
|Sodium 345.9mg||12 %|
|Potassium 291.9mg||8 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 4.3g|
|Protein 12.2g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
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