Prep Time
15 minutes
Cook Time
45-50 minutes
Serves
6
By the time I’m up to making dairy dishes, Passover is just around the corner — and I can finally enjoy the fruits of all the preparation! With oven-roasted tomato sauce and crepes already made and waiting in the freezer, this dairy lasagna comes together in no time. Honestly, it’s so good, it deserves a place in your year-round recipe rotation.
Ingredients
- 3 eggs
- 1 1/2 pounds cottage cheese
- 1 teaspoon shallot powder and basil or oregano (optional)
- 2 1/2 cups roasted tomatoes or tomato sauce (click her for recipe)
- 4 large crepes or enough to cover your pan (click here for recipe)
- Shredded mozzarella cheese (as needed for layering and topping)
Steps
1
Preheat the oven to 350°F (175°C).
2
- In a medium mixing bowl, beat the eggs.
- Add cottage cheese and spices (if using). Mix well.
3
- Pour 1/3 of sauce into the bottom of a 9×13-inch baking dish.
- Fold the edges of your crepes in and place them in the pan as you would lasagna noodles to form the first layer.
- Spread half the cottage cheese mixture over the crepes.
- Spoon ⅓ of sauce over cheese mixture and sprinkle with shredded mozzarella.
- Repeat another layer of crepes, cottage cheese mixture, sauce, and mozzarella.
- Finish with a generous layer of shredded mozzarella on top.
4
Bake for 45–50 minutes, until bubbly and lightly golden.
5
Let rest 5–10 minutes before serving, or cool completely to freeze and enjoy later.
Notes:
- This dish can also be assembled and baked straight from the freezer — just increase baking time as needed.
- Serve with a crisp salad or a bowl of vegetable soup for a perfect dairy meal.
From scratch, full of flavor, and entirely freezer-friendly — this is the kind of recipe that makes everyone happy on Passover.
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