The focus of Passover food is usually the Seder meal. So this year I decided to bring you a recipe that you can use for other meals during the 8 days of no chametz. This recipe is great no matter what time of year you use it. If you’re like me and end up with a lot of matzo left over this is a great way to use it up.
Matzo Boards (for layering)
1 kg Cottage Cheese
2 cup Grated Cheese (A mix works best. Edam, Cheddar or mozzarella or whatever you have on hand.)
1 Capsicum diced
1 Onion diced
1 Clove of Garlic minced (more if you like)
1 Teaspoon of dried Basil and/or Oregano
2 Tablespoons Oil
250g Sliced Mushrooms
Salt & Pepper to taste
Pasta Sauce (or other sauce you may like such as curry or gravy you have left over. It can really be anything you like)
Sauté onion until it becomes translucent. Addgarlic, capsicum, mushrooms, basil and oregano. Season with salt & pepper. Cook until the veggies are soft.
Beat the eggs and mix with the cottage cheese and 2 tablespoons of sauce.
Put a thin layer of sauce on the bottom of your pan. Slightly moisten the matzo with water and layer it over the sauce. Add a thin layer of the cottage cheese mixture to the matzo, then a layer of sautéed vegetables, then a layer of grated cheese, then a thin layer of sauce. Repeat this process until you’ve used all the cottage cheese and veggies. (If you run out of cottage cheese don’t worry, just add more grated cheese.) Cover with a layer of moistened matzo and add a good layer of sauce and a sprinkling of cheese.
Cover and bake in a preheated 175 degree oven for 45 minutes. Uncover and keep baking until it’s bubbling and the top cheese has melted.
Reserve a bit of sauce to serve on the side. Enjoy it with a green salad or coleslaw.
Once you’ve tried this you can get creative and use any sauce and fill with any of your favourite ingredients. It would be great with olives and zucchini or just about anything. The trick is to taste each of your ingredients and season them before adding them to the dish.