Passover Breakfast Lasagne |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This just came to me one day and I made it for our weekend breakfast during Pesach Ingredients:
3 matzos, moistened (tea type work best) |
1 (15 ounce) container ricotta cheese |
1/2 cup sugar |
1 teaspoon vanilla |
1 egg |
3 eggs |
1/4 cup sugar |
1 teaspoon vanilla |
1 dash salt |
2 cups milk |
Directions:
1. 1. Blend filling ingredients and set aside.
2. 2. Coat 8x8 pan with oil or spray.
3. 3. Lay one matzo in bottom, and top with 1/2 filling.
4. 4. Top with 2nd matzo and remaining filling, ending with last matzo.
5. 5. Pour coating over all being sure all of top matzo is coated with egg mixture.
6. 6. Bake at 350 degrees in water bath.
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