About this
Recipe The first matzah lasagna that is so good you will want to
have it year round! |
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Servings: 8 Preparation: 25 minutes Cook time: 40 minutes |
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Matzah Lasagna
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Ingredients: Sauce 28
ounces tomato sauce (800 grams) ˝
onion, chopped ˝
bell pepper, chopped 3
cloves garlic, chopped 1
zucchini, chopped Kosher
salt and pepper to taste Small
bunch fresh basil Lasagna 12
ounces ricotta cheese (300 grams), shredded 12
ounces mozzarella cheese, shredded ˝
cup shredded Parmesan cheese 3
sheets matzo |
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Directions: 1.
To start, heat olive oil on medium heat in a large
pan. Add the onions and bell pepper and cook until the onions are
translucent. Add the garlic and zucchini. Cook for 3 minutes stirring
occasionally. Salt and pepper. Add tomato sauce (we like to use plain tomato
sauce- just blended tomatoes- no funny stuff). Simmer for 5 minutes stirring
often. Add the fresh basil during the simmer. Taste the sauce and add salt
and pepper to your preference. 2.
Preheat oven to 350 °F / 175 °C. 3.
Time to build the lasagna. First put a small layer
of sauce on the bottom of your dish. 4.
Soak 3 matzah sheets for 30 seconds in warm water.
Shake off excess water. Place one sheet of matzah on top of the sauce. If
you’re using a wide dish, you might need more matzah to fill the shape. 5.
Then spread ⅓ of the
ricotta on the matzah. 6.
Then ⅓ of the
mozzarella. 7.
Then ⅓ of the
Parmesan. 8.
Then sauce again and repeat layers. 9.
Cover with foil and bake for 15 minutes. Remove foil
and bake for 25 more minutes. If the top is still not browning around the
edges put it under the broiler for a few minutes until golden. |