Passover Eggplant Lasagne Recipe

Name: Passover Eggplant Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 large onion, sliced thin; 2 -3 garlic cloves, minced (this is my own addition to the recipe); 1 medium eggplant, pared and cut into 1/2-inch cubes; 1/2 bell pepper, diced; 1 teaspoon salt; 1/4 teaspoon pepper; 16 ounces tomato sauce, divided; 1 (4 ounce) can mushrooms (or 4-6 oz fresh mushrooms, sliced); 2 fresh tomatoes, cubed (or 1/2 pint cherry or grape tomatoes, halved); 1 lb cream-style cottage cheese (4% milkfat); 1 tablespoon oregano (another of my own additions); 2 -3 matzos, broken in thirds (try whole wheat matzo for more whole grains); 6 -8 ounces mozzarella cheese, shredded (my addition)

Servings: persons

3 tablespoons butter
1 large onion, sliced thin
2 -3 garlic cloves, minced (this is my own addition to the recipe)
1 medium eggplant, pared and cut into 1/2-inch cubes
1/2 bell pepper, diced
1 teaspoon salt
1/4 teaspoon pepper
16 ounces tomato sauce, divided
1 (4 ounce) can mushrooms (or 4-6 oz fresh mushrooms, sliced)
2 fresh tomatoes, cubed (or 1/2 pint cherry or grape tomatoes, halved)
1 lb cream-style cottage cheese (4% milkfat)
1 tablespoon oregano (another of my own additions)
2 -3 matzos, broken in thirds (try whole wheat matzo for more whole grains)
6 -8 ounces mozzarella cheese, shredded (my addition)

1
Saute onion in butter.
2
Combine garlic, eggplant, bell pepper, salt, pepper, half of tomato sauce, and mushrooms and add to onion. Cook covered, 15 minutes. Stir in tomatoes.
3
Separately mix oregano with cottage cheese.
4
Grease a 2-qt (11 x 7) casserole and arrange alternate layers of vegetables, cottage cheese, and matzo pieces, and drizzle with remaining tomato sauce on top of each matzo layer. Begin and end with vegetables.
5
Top with shredded mozzarella.
6
Bake uncovered at 350 F for 25 minutes, or until cheese browns and sauces are bubbling. Let cool 5-10 minutes before serving.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, 1 large onion, sliced thin, 2 -3 garlic cloves, minced (this is my own addition to the recipe), 1 medium eggplant, pared and cut into 1/2-inch cubes, and more.

Yes, Passover Eggplant Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Passover Eggplant Lasagne

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