Spinach Feta Passover Lasagna Recipes

PASSOVER LASAGNA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
• Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.

SPINACH AND MATZOH PIE

Steps:

• Preheat oven to 400°F with rack in middle.
• Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
• Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
• Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
• Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
• Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

SPINACH-FETA LASAGNA

Steps:

• Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
• Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
• Cover the bechamel with a kitchen towel and set aside until ready to use.
• Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
• Remove, drain, and place in a large bowl of cold water until ready to use.
• Heat 3 tablespoons olive oil in a medium skillet.
• Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
• Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
• Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
• Preheat oven to 350d.
• Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
• Spread 2-3 tablespoons of bechamel on the bottom.
• Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
• Arrange one-third of the noodles in a single layer over the bechamel.
• Spread half the filling over the lasagna.
• Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
• Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
• Bake for 45-50 minutes, until top is golden brown.
• Remove, cool slightly and serve.

SPINACH FETA PASSOVER LASAGNA

Steps:

• Preheat oven to 400 F with a rack in the middle.
• Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
• Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
• Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
• Puree cottage cheese in a blender with milk, eggs, nutmeg and 1/2 tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
• Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
• Arrange 2 soaked matzahs side by side in a generously oiled 13x9 inch dish. Pour in half of spinach filling. Put 2 more matzahs on top, then pour in remaining filling. Cover with remaining 2 matzahs and pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
• Bake, uncovered, until golden and set, 30-35 minutes.
• Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
• Can be assembled before baking one day ahead and kept chilled, covered.

EASY PASSOVER LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta cheese and eggs together in a bowl.
• Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
• Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
• Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.