RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lunch/Dinner: Matzo Lasagna w/Fresh Tomato-Basil Sauce - pareve
This recipe from Evan Kleiman, of Angeli Restaurant in Los Angeles, would make a wonderful vegetarian entree during Passover. Karen Selwyn * * * * * * Matzo Lasagna With Fresh Tomato-Basil Sauce CASSEROLE: Extra virgin olive oil for cooking 2 onions, peeled, and thinly sliced 1 pound mushrooms, stems trimmed, cut into quarters 4 garlic cloves, peeled and minced 1 bunch fresh Italian parsley, leaves only, coarsely chopped 2 bunches fresh basil, leaves only, coarsely chopped 2 bunches fresh spinach, washed and stemmed 1 box frozen artichoke hearts, defrosted Coarse salt and freshly ground black pepper to taste 2 boxes of Passover matzo In large skillet, cook onions in oil until golden brown. Set aside. Saute mushrooms over high heat in oil, adding garlic, half the parsley and basil to taste. When done set aside in small bowl. Braise spinach with garlic to taste in olive oil with just water clinging to their leaves, in a covered pan. When done set aside in small bowl. Cook artichokes with half the garlic, remaining herbs, oil to taste and a touch of water in small pan until tender. When done set aside in small bowl. FRESH TOMATO-BASIL SAUCE: 1/4 cup extra virgin olive oil 2 garlic cloves, peeled and minced 12 Roma tomatoes, stem end removed and cut into quarters OR 1 28-ounce can pear tomatoes in juice 8 large fresh basil leaves Coarse salt and freshly ground black pepper to taste Heat oil in large skillet over medium heat. Add garlic and saute just until garlic gives off its characteristic aroma. Add tomatoes and cook over moderately high heat until tomatoes begin to break down and form a sauce. Stir frequently to help the tomatoes begin to break down. Add basil, season with salt and pepper and continue cooking over moderately high heat, stirring occasionally, until sauce is thick and no longer watery. Remove from heat and put sauce through the medium disk of a food mill. TO ASSEMBLE: Preheat oven to 375 F. Cover bottom of baking dish with a ladleful of sauce. Make a layer of matzo that completely covers bottom of pan. Spoon generous ladleful of sauce onto matzo. Using back of a spoon or rubber spatula, spread sauce evenly. Place layer of onions over sauce. Top with half the mushrooms. Again, drizzle with sauce. Make another layer of matzo. Continue layering with cooked vegetables, sauce and matzo until all ingredients are used. Finish with layer of matzo topped with layer of sauce. Cover casserole with aluminum foil. Place in preheated oven, cook 40 minutes or until bubbling hot. Source: none noted in my recipe files
