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| 15 x ca. 30 g | tomato sauce |
| 3 | Whole full-size matzohs; (slightly wet but not falling apart) |
| 8 x ca. 30 g | Low-fat cottage cheese |
| 10 x ca. 30 g | Frozen chopped spinach; (defrosted and drained well) |
| 8 x ca. 30 g | Shredded low-fat mozzarella |
| 6 gross | Fresh shitake mushrooms; (stems removed) |
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This easy, delicious dish can be made in the most "bare bones" Passover kitchen. It requires no fancy utensils or measures. You can even use a disposable pan!
Preheat oven to 350F 2.Lightly coat an 8" square pan (a disposable pan is fine) with 2 tablespoons of tomato sauce Place 1 matzoh in the pan. Top with 1/2 cottage cheese, all of the chopped spinach, 1/3 remaining tomato sauce, and 1/3 of mozzarella. Cover with a second matzoh, remaining cottage cheese, the shitake mushrooms, 1/2 remaining tomato sauce, and 1/2 of mozzarella. Top with third matzoh, remaining tomato sauce and mozzarella. Cover with aluminum foil and bake 45 minutes. Uncover and bake an additional
15 minutes.
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