- Calories: 150
- Protein: 10g
- Total Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5 g
- Cholesterol: 25 mg
- Total Carbohydrate: 18 g
- Dietary Fiber: 4 g
- Sodium: 330 mg
I got this super-fun recipe idea from a wonderful neighbor, Hinda Bodinger—and I couldn’t help tweaking the original to create a lightened up version. It’s a huge hit in my house, perfect when observing Passover or for anyone who loves crunchy matzo!
- Prep time
- Total Time
- 2 jars tomato sauce or pasta sauce
- 6 sheets whole-wheat matzo (each sheet rinsed in water for about 45 seconds)
- 1 pound frozen chopped spinach (thawed and drained)
- 2 cups part-skim ricotta cheese
- 1 large egg
- ½ tablespoon garlic powder
- ½ cup grated Parmesan cheese
- 1 cup part-skim mozzarella cheese, shredded
- 2 cups roasted vegetables
- 1 cup water
- Fresh basil, chopped (optional)
Spoon about 1 cup of the tomato sauce to form a thin layer on the bottom of the pan. Place 1 sheet of moistened matzo over the sauce. Squeeze spinach dry, and in a medium size bowl, mix with ricotta cheese, the egg and the garlic powder. Place ½ of the spinach mixture evenly over the matzo, and spoon on another layer of the tomato sauce (about ½ cup). Sprinkle with 2 tablespoons of parmesan, followed by a ¼ cup of mozzarella.
Create a new lasagna layer with another sheet of moistened matzo. Layer 1 cup of the roasted vegetables on top, and cover with ½ cup of the tomato sauce. Add the third sheet of moistened matzoh. Cover with remaining sauce from the first bottle, sprinkle 2 tablespoons of Parmesan and ¼ cup of mozzarella on top.
Pour½ cup of water around the outside of the uncooked lasagna. Cover with aluminum foil and bake at 350˚ for 40 minutes. Remove the foil and cook for another 10 minutes.
Ingredients for two 9-inch pans worth
Serving Size: 1/9 of pan