You won't miss the lasagna noodles in this Passover dish that's quick to assemble using whole matzo sheets, cottage cheese, marinara sauce, and shredded mozzarella.
Ingredients
- matzo sheets: 6 piece
- eggs, lightly: 4 piece (beaten)
- carton cottage cheese: 1 piece (24 ounce)
- mozzarella cheese: 1 pack (8 ounce pack, divided, shredded)
- marinara sauce: 1 jar (28 ounce jar)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds; drain.
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Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over matzo. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
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Bake in the preheated oven until cheese is melted and sauce is bubbly, about 30 to 40 minutes.
