Passover Eggplant Lasagne

Name: Passover Eggplant Lasagne
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)

14 ingredients

6 steps

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)

Directions

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.