Matzah Spinach Lasagna

Matzah Spinach Lasagna

Photo & Styling: Adi Klinghoffer

Yield: 12 servings

Prep Time: 20 minutes

Level: Easy


1 pound matzos
1 container Tnuva Feta Cow’s Milk Cheese
1 pound cottage cheese
1 package Tnuva Edam Cheese Slices, cut into small pieces and divided in half
8 ounces + 4 ounces half & half
5 ounces spinach, rinsed and chopped
Salt & pepper to taste


1. Preheat oven to 350⁰F. Soak the matzos in water for a few minutes. Drain on a large towel for 10 minutes.
2. Prepare the filling: In a large bowl, combine the cottage cheese, Feta, and half of the Edam cheese, 8 ounces of half & half, seasoning and spinach. Mix well.
3. Place the damp matzos on the bottom of a 9” x 13” pan so that they cover the entire surface. Cover with ¼ of the filling and add a little more Edam cheese pieces. Repeat for a total of four layers of matzo, ending with cheese filling and Edam cheese pieces.
4. Pour another 4 ounces of half & half over the top. Bake for 40-50 minutes until the top is brown and bubbly.
5. Let cool for about an hour and then cut into servings.