Pesach Spinach Lasagna

April 27, 2016

Raanana residents will confirm that the courtyard alongside the Maccabi building is always full of birds as a local bakery, or individual, empties giant bags of torn-up bread against a lamp post every day.

I passed this lamp post on Sunday, and spotted just a few birds pecking dejectedly for crumbs between the cracks in the sidewalk, and when I passed by again on Monday, this bird-feeding hot-spot was entirely deserted.

If you, too, feel deprived of all your favorite foods,  then you're sure to appreciate this easy-make and kosher for Pesach Italian Style Lasagna.



2 onions, finely chopped
3 cloves garlic, crushed
Olive oil to fry
2 containers mushrooms, sliced*
2 containers cottage cheese
2 cups grated mozzarella
2 eggs, lightly beaten with a fork
1/2 cup grated Parmesan
1 large jar Marinara pasta sauce (on sale)
1/3 cup grated Parmesan 
Salt and pepper
Matza sheets

* Can use 400 grams thawed spinach OR grated zucchini if preferred. By container I'm referring to the green baskets mushrooms are sold in.

1: Heat the olive oil, fry the onions till lightly browned then add the garlic and the mushrooms and fry till the mushrooms have softened and water has evaporated.
2: Mix the cottage cheese, 1 cup of mozzarella and the eggs together and season well with salt and pepper.
3: Spoon 1/3 of the Marinara sauce on the bottom of a standard foil baking dish, soak 3 sheets of matza in water for 1 to 2 minutes then shake off the excess water, and line the bottom of your dish, breaking matza to fit if necessary.
4: Spoon over 1/2 of the cheese mixture, followed by 1/2 of the mushroom mixture, and then another 1/3 of the Marinara sauce.
5: Repeat with another layer of water-dipped matza followed by remaining cheese mixture and mushroom mixture.
6: Top lasagna with remaining Marinara, 1 cup of mozzarella and the grated Parmesan, cover with foil and bake at 180 C for 30 minutes then uncover and bake a further 10 to 15 minutes till lightly browned and cheese is bubbling. 

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