Fabulous!!!! My family, especially my very picky husband, LOVED THIS. We definitely feel less deprived than we normally do at Passover thanks to this great recipe. With a salad, it's a complete meal, either for lunch or dinner, if you want something a little lighter. I was worried about the 1/2 cup of water Mirj says to add, but I trusted her and followed the directions explicitly. I am so happy that I did because the results were well worth it!!!!!
This is so good Mirjam! I have seen this recipe for years but was skeptical. I made the recipe as is, but made three layers instead of 4 and substituted brick cheese for the mozzarella. I also added about a teaspoon of salt. Delicious. ANOTHER WINNER FROM THE KITCHEN OF MIRJAM DORN! :)
Who knew Passover Matzah could be this delicious?!! Thank you for another great kosher recipe.
I served this for second night seder with company and got rave reviews! We are also enjoying the leftovers. I used ricotta (not sure if this is kosher for Passover) instead of cottage cheese and put it in a large lasagna pan (two stacks of two matzoh boards vs. one tall stack of four). And yes, I poured the water all around the edge. After baking, it filled up the pan beautifully. I also added 10-15 minutes to the cooking time. Thank you for a wonderful recipe to add to my Vegetarian Passover recipe list!
Yummm! This recipe is definitely a keeper. I put the cottage cheese in the blender with some salt and garlic, and it had more of a ricotta consistency. I also added mushrooms and broccoli to each layer. I will definitely be making this again next Pesach!
I subbed ricotta for the cottage cheese, skipped the pepper and added 3 oz of mushrooms (crumbled baby bellas) and all I can say is YUM. This was awesome and incredibly easy to make. I cut it to serve 6 to save room for dessert!
What an awesome dish! I used ricotta and parmesan cheese for the filling and a basil tomato sauce that I had on hand. It assembled in mere minutes and the flavor was so good, we may not keep it just for Passover! I let it set 24 hours in the fridge before I baked it off, so the flavors really had a chance to meld. I read all the comments about adding the extra water and I'm glad I did it. It was perfect. I served it with a green salad and chametz free rainbow cookies for dessert. Yummy! Thank you Mirj.
Yummy - even my teenage son, who dislikes any sort of Passover "mock" dish, liked this one. I used ricotta which made it very creamy. I think I might add spinach and mushrooms next time. I was also leery about adding the water but I was very surprised when I opened up the foil and saw how puffed and moist the whole thing looked. It was delicious.
I made this a vegan entrée. I made "ricotta" from tofu, lemon juice, etc then mixed with one box of chopped frozen spinach, well drained. I followed the steps but added no cheese. I did add a layer of sliced cooked mushrooms.I did add the water. I used a nine inch square cake pan. The results were great and it tasted even better than using noodles!
I thought I'd use the recipe to use up some of my matzoh and I wasn't really expecting much. Man, was I wrong! It is delicious and the texture is not unlike the "real" thing. This is going to be a Pesach standard (maybe not only Pesach).