2 medium onions, cut in chunks
1 red bell pepper, cut in chunks
2 cups mushrooms
2 cloves garlic, crushed
1 tablespoon olive or vegetable oil
12-ounce mozzarella cheese (3 cups grated)
3 cups cottage cheese
4 cups Passover tomato sauce
Salt and freshly ground black pepper to taste
Dried basil and dried oregano to taste
7 matzot (approximately)
This tastes like lasagna made with pasta!
- Preheat oven to 375°F.
- Insert slicer in food processor bowl. Slice onions, pepper and mushrooms, using medium pressure. Combine in microwavable bowl with garlic and oil. Microwave on high for 5 minutes, until softened. (Alternatively, sauté in a skillet for 5 minutes on medium heat.)
- Insert grater. Grate mozzarella cheese, using medium pressure. Remove from bowl and reserve.
- Insert steel blade. Process cottage cheese until smooth and creamy, 1 to 2 minutes, scraping down sides of bowl as needed.
- Season tomato sauce with salt, pepper, basil and oregano. Spread 1/3 of the sauce in sprayed 9 x 13-inch glass baking dish. Briefly rinse matzot with hot water; drain. Arrange a layer of matzot over sauce, trimming matzot to fit. Spread 1/2 of the cottage cheese over matzot. Top with 1/2 of the vegetables. Sprinkle with 1/3 of the mozzarella cheese. Repeat, layering sauce, matzot, cottage cheese, vegetables, and mozzarella cheese. Top with matzot and tomato sauce. Sprinkle with mozzarella cheese.
Bake, uncovered, for 40 to 45 minutes. Let stand for 10 minutes for easier cutting.
Note: Freezes well.
Variation: Add sautéed or steamed vegetables (e.g., asparagus, broccoli, carrots, zucchini) between lasagna layers.