• 2 T Vegetable Oil
• 6 whole matzo slices
• 1 3/4 cup tomato juices
• 1/4 cup catsup
• 1 garlic clove crushed
• T sugar
• 2 T chopped parsley salt and pepper to taste
• 1 tsp. each, fresh oregano and basil
• 1 small onion, grated
• 1 egg, well beaten
• 8 oz. low fat cottage cheese
• 8 oz Swiss cheese
• 3 oz grafted Parmesan cheese

If you like this recipes try more from:
Passover Cookery in the Kitchen
with Joan Kekst

Oil a 9 inch square baking pan. Pour hot water over matzo in a colander, drain immediately. Dry on wax paper.

Combine tomato juice, garlic, catsup, sugar, parsley, salt, pepper oregano, basil , oil, and opinion.

In another bowl, combine egg, cottage cheese and grated Swiss cheese.

Spoon 1/3 of the sauce into pan, fit a layer of matzo over layer of matzo over sauce into corners, spread half the cheese mixture. Repeat layer ending with matzo.  Top with sauce and grated Parmesan. Bake 45 minutes. Cool 10 minutes, cut in squares.

Nutritional Analysis

Total Calories 71 -- Fat 1g -- Carbohydrate 13 g -- Sodim 355 mg -- Cholesterol: 0 -- Protein 1 g -- Fiber 4 g