Droolworthy matzah lasagna ***UPDATE***

I felt inspired by Johnny's cooking posts, so I decided to post one of my own. For the last week or so I've been mentioning the matzah lasagna that Josh and I make, so we took pictures of the various steps involved in making this from scratch. Yes, from scratch. :)

For those of you that are interested, all the ingredients are kosher for Passover, but it could be made at any time during the year. We occasionally make this for Channukah as well...for no real reason, other than we can. :P

First you'll need ingredients...duh. Since we're having nine people over for tomorrow night's soiree, we went a bit nutty on the amount of items we put in it. You'll need four eggs, salt, pepper, two cans of spinach (add the juice from the can into the mixture...the more moisture in the recipe, the better), and two pounds of pressed cottage cheese 0.5% low fat. (If you make a smaller one, just divide the amounts in half).



You'll also need about four bottles of pasta sauce (the thicker the sauce, the better).







In a small bowl, mix the four eggs with half a teaspoon of salt and a quarter teaspoon of pepper. Once you're finished that, open the packages of cheese and spinach and combine that in a big bowl, and then put the egg mixture in with the cheese and spinach. (It's a bit difficult to judge exactly how much of the spinach/veggie/cheese mixture you'll need, so you may need a bit more than was posted here.)



While that is settling, chop up your veggies. We used yellow peppers, orange peppers, onions, portobello mushrooms, tomatoes, and two cloves of garlic. Then get a large pan (trust me, you're going to need a large one), add a splash of oil and saute the veggies.




When the veggies are finished sauteing, add them to the cheese/spinach mixture and mix them up well. The better blended the veggies/cheese/spinach is, the better the flavours pop.




Now it's time to start building the lasagna. Spray the bottom of the foil pan with cooking spray. Then cover the bottom of the tray with pasta sauce.



Once that is done, start placing your sheets of matzah. Add your mixture, some grated cheese and then more matzah.



Keep adding sauce as you build the lasagna...





You're not finished yet...





Once you've built it as high as it will go, add more grated cheese to the top and some parmasean to taste. Now it's time for it to go into the oven...Cook it for about 2 hours at 350 degrees.



Ready...





Steady...







DIG IN!

***The get together is actually Saturday night, but we baked the lasagna today. It's actually only about 75% cooked right now so we don't burn it when it's warmed up tomorrow. The flavours actually blend a lot better when it sits overnight...***