Lunch/Dinner: Lasagna with Fresh Vegetables - dairy
Posted by : Karen Selwyn
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.
* * * * * * * * *
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 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
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
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
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.
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"
MILWAUKEE JOURNAL SENTINEL (on-line edition), 4/16/97
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