MATZO LASAGNA
In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that's Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations - adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you'd like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
- Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
- Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
- To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
- Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
- Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
- Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 928 milligrams, Sugar 6 grams, TransFat 0 grams
MATZO LASAGNA
In this untraditional lasagna recipe adjusted to be kosher for Passover, matzo replaces the noodles and fontina cheese subs for ricotta and mozzarella. It's a deliciously different dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large saute pan over medium-low heat, melt butter. Add onions, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Add chard, and cook, scraping up browned bits from the bottom of the pan with a wooden spoon for about 10 seconds. Cover, and cook until chard is wilted, about 3 minutes. Remove from heat, and stir in ricotta, eggs, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Meanwhile, place matzoh in a 9-by-13-inch baking dish. Cover with 6 cups water. Add remaining 1 teaspoon salt. Let stand until soft, about 2 minutes. Drain matzoh; dry baking dish.
- In the same baking dish, arrange one-third of the drained matzoh in an even layer. It may be necessary to break some of the pieces for even coverage. Spread half the ricotta mixture evenly over the matzoh, and sprinkle with 1/4 cup Fontina. Repeat with remaining matzoh, ricotta mixture, and Fontina, finishing with a layer of matzoh. Sprinkle remaining 2 cups Fontina cheese evenly over the top. Bake until the cheese has melted and is beginning to brown, about 45 minutes.
EASY PASSOVER LASAGNA
This is a 'dairy' main meal for Passover that re-heats well. Even the pickiest eaters love this recipe. Vegetables like mushrooms, zucchini, and peppers may be added; steam them al dente first and add to layers. Italian cheese blend can be used in place of mozzarella if desired.
Provided by Weekend Cook
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat ricotta cheese and eggs together in a bowl.
- Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
- Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
- Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.
Nutrition Facts : Calories 683.5 calories, Carbohydrate 62.9 g, Cholesterol 143.9 mg, Fat 29.5 g, Fiber 7 g, Protein 40.1 g, SaturatedFat 15.4 g, Sodium 1784.4 mg, Sugar 25.9 g
YAYA'S MATZAH LASAGNA (DAIRY)
This creamy layered matzah bake is to die for. It's a chol ha moed classic in my family, but I crave it all year round!
Provided by KosherT
Categories Kosher
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, ricotta cheese, eggs, salt and pepper and 1 cup of sour cream in a medium sized bowl. Set remaining sour cream aside to serve with prepared matzo lasagna.
- Grease a baking dish with margarine.
- Cover bottom of baking dish with a single layer of matzah. Spoon 1/3 of the mixture over matzah and sprinkle with shredded cheese. Repeat twice, ending off with shredded cheese.
- Bake covered at 350°F for 30 minutes. Uncover and bake for a further 15-20 minutes until top is bubbly and golden.
- Serve hot, topped with a dollop of sour cream.
Nutrition Facts : Calories 858.5, Fat 51, SaturatedFat 27.5, Cholesterol 271.2, Sodium 477.2, Carbohydrate 69.2, Fiber 2.1, Sugar 1.1, Protein 30.6
EGGPLANT (AUBERGINE) MATZO LASAGNA
This looked too good to pass up, since I love anything with eggplant. We tried it and we made some changes and here they are. Was originally found in Cooking Light, March/95.
Provided by Manami
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400º.
- Heat oil in saucepan over med-high heat.
- Add mushrooms, garlic and onions; sauté 7-8 minutes.
- Stir in parsley, wine, seasoning, peppers and purée.
- Partially cover, reduce heat to medium-low; simmer 30 minutes.
- Remove from heat.
- Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.
- Bake for 30 minutes, turning the slices after 15 minutes.
- Remove from baking sheet, and let cool.
- Cut the eggplant slices into 1/2" pieces, and set aside.
- Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
- Spread 1/2 cup tomato mixture in the bottom of an 11x7" baking dish coated with cooking spray.
- Arrange 1-1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture.
- Repeat the layers, ending with the tomato mixture.
- Sprinkle with remaining 2 tablespoons of Parmesan cheese.
- Cover and bake for 45 minutes.
- Uncover and bake an additional 15 minutes.
- Let stand 5 minutes before serving.
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