RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lunch/Dinner: Lasagna with Fresh Vegetables - dairy
This recipe is more of a production than other recipes for matzo lasagna which have appeared recently, but it has the distinction of adding lots of fresh vegetables for a really nice taste. Karen Selwyn * * * * * * * * * Matzo Lasagna with Fresh Vegetables 2/3 cup finely chopped onion 1 1/2 teaspoons minced garlic 4 teaspoons olive oil (divided) plus oil to coat baking dish 2 tablespoons plus 3 3/4 cups water -- divided 1 tablespoon dried Italian herbs 2 tablespoons dried basil -- divided (OR 3 tablespoons fresh basil -- divided) 1 can (8 ounces) tomato paste 1 cup ground organic canned tomatoes (OR crush tomatoes with pastry cutter) 1/2 cup minced celery 1/2 cup grated carrot 1-1/4 teaspoons salt -- divided 2 teaspoons minced fresh parsley Pinch of cayenne pepper 1 pound fresh mushrooms, cleaned and thinly sliced 1 pound shredded mozzarella cheese (about 4 cups) -- divided 3/4 cup freshly grated Parmesan cheese -- divided 1-1/2 pounds ricotta cheese 1 egg 1 cup green chard ribbons or spinach ribbons (See notes) 6 pieces matzo (matzo will swell to fit the pan) In large saucepan or Dutch oven, saute onion and garlic in 2 teaspoons oil until tender. Add 2 tablespoons water, Italian herbs and 1 tablespoon basil. Immediately cover pan and steam 2 minutes. Add tomato paste and ground tomatoes and saute 10 minutes. Add remaining 3 3/4 cups water, celery, carrot, 1 teaspoon salt, parsley and cayenne pepper. Simmer, covered, 2 to 3 hours. Saute mushrooms in remaining 2 teaspoons olive oil until mushrooms are dry. In medium bowl, combine 3/4 pound mozzarella, 1/2 cup Parmesan cheese, ricotta cheese, egg, remaining 1 tablespoon basil, remaining 1/4 teaspoon salt and greens. In small bowl, combine remaining 4 ounces mozzarella and remaining 1/4 cup Parmesan. Lightly grease 13-by-9-inch pan with olive oil. Place 1/2 cup sauce on bottom of pan. Put 2 matzos on top, breaking just one so they fit side by side. Spread half the three-cheese mixture on top of these pieces, sprinkle with half the mushrooms, and drizzle 1 1/2 cups of the sauce over top. Add second layer of matzo, again breaking to fit. Reserve excess matzos for another use. Add remaining three-cheese mixture, remaining mushrooms and 1 1/2 cups sauce. Add a third layer of matzo and cover with 1 1/2 cups of sauce. Sprinkle with mozzarella and Parmesan mixture. Bake at 350 degrees, uncovered, 30 minutes. Let cool 15 to 20 minutes to set before cutting. Makes 8 to 10 servings. Notes: To make chard ribbons, hold chard leaf at top, tear out spiny part from back; roll and slice into strips; cut across strips to make ribbons. Lasagna can be made ahead and frozen, then defrosted and reheated the day it is needed. Reheat in 350-degree oven 20 minutes. Source: "Passover Makeover" Karen Herzog MILWAUKEE JOURNAL SENTINEL (on-line edition), 4/16/97
