Мацо Спанак Лазаня
Това безквасно обръщане на лазанята е чудесен начин да използвате остатъчен мацо след седера. Заменете слоевете матосо за юфка, след това ги напълнете със смес от спанак и сирене рикота. Потърсете козер за пасхален знак за всички останали съставки.
Общо време
Prep
Дози
27.04.2023 @ 00:59
This comment appears to be in Bulgarian. Here is a translation:
This unleavened lasagna is a great way to use up leftover matzo after Passover. Replace the pasta layers with yufka, then fill them with a mixture of spinach and ricotta cheese. Look for a goat for the Easter sign for all the other ingredients. 1 hour and 15 minutes 25 minutes 6 Total time Prep Doses Ingredients Extremely unprocessed cooking oil 2 cups ricotta or small curd cheese 4 large eggs 1 1/2 cups half and half 1 1/4 cups grated Parmesan (about 4 ounces) 1 teaspoon finely grated lemon juice, plus 1 tablespoon juice Freshly grated Indian nutmeg (optional) Coarse salt and freshly ground black pepper 1 pound chopped frozen spinach, thawed and drained of excess moisture 4 sheets of matzo instructions 1. Preheat the oven to 400 degrees. Grease the bottom and sides of an 8-inch baking dish with oil. 2. Whisk together the ricotta, eggs, half and half, 3/4 cup Parmesan, nutmeg, and Indian nutmeg. Season generously with salt and black pepper. In another bowl, toss the spinach with lemon juice; season with salt and black pepper. 3. Place 1 matzo sheet on the bottom of the prepared pan. Pour 1 cup of cheese over the matzo. Sprinkle evenly with one-third of the spinach mixture. Repeat the layers 2 more times. Top with the remaining matzo and let cool with the remaining cheese mixture. Sprinkle with the remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35-40 minutes (cover with foil if it browns too quickly). Let cool for 15 minutes, then serve.