It seems that every year at Passover I try to make a matzoh lasagna, but have had varying degrees of success (or failure). Sometimes it comes out tasty, but it isn’t very healthy. Sometimes it is watery, sometimes it falls apart. But sometimes…
Earlier this year, I was having fond memories of a tuna lasagna that I used to make. I found my recipe, decided I wanted to make it, but hadn’t had the chance to revisit it before Passover came around.
I happened to be thumbing through my recipes the other day and, you know, when I looked a the recipe, I remembered the texture of the filling. I thought it would probably go well layered with matzoh. So, I figured I would try it.
It was worth it! A definite Passover staple from now on. It even got the thumbs up (and requests for seconds) from my picky teenager!
And, Las a plus during Passover, it is fairly healthy. It’s high in protein and fairly low in fat. It even looks fairly lasagna-ish. Check it out…halfway in…
I am so surprised that this worked as well as it did. I have been taking a break from creating recipes, I forgot how good it feels when one works well.
Tuna Matzoh Lasagna
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
28 ounces canned chopped tomatoes
12 ounces tomato paste
½ cup water
½ teaspoon Kosher salt
1 teaspoon Italian seasoning
1 teaspoon paprika
¼ teaspoon red pepper flakes, optional
Few handfuls of baby spinach
7.5 ounces packaged tuna
5 – 6 sheets matzoh
1 pound 2% fat cottage cheese
1 cup grated parmigiano Reggiano
1 cup grated low fat mozzarella
In a large deep skillet, heat the oil over medium-high heat. Cook the onions and garlic until lightly browned, about 10 minutes.
Add the tomatoes, tomato paste, water, and seasonings. Bring to a boil, reduce to low, cover and simmer for 1 hour. Add the spinach and tuna, stir and cook until the spinach is wilted.
Heat the oven to 350F.
Spread couple of spoons (about 1/6th) of the sauce mixture on bottom of a 9” x 13” baking dish. Place a layer of matzoh, broken to fit the dish. Spread ⅓ of the cottage cheese on top of the matzoh. Sprinkle with a little of the grated cheeses. Top with ⅓ of the sauce, then the matzoh and cheeses. Top with ⅓ of the sauce (reserving about 1/6 for the top), then the last ⅓ of the cottage cheese. Top with the last layer of matzoh, sprinkle with the remaining sauce and finish with a layer of the grated cheeses.
Bake for 30 minutes.
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