(Matzah) Lasagna- Two Ways
April 6, 2012 matkonation 11 Comments
By: Danya Weiner
Per week of getting to consume only unleavened bread (matzah) poses challenging to any or all home cooks. Each year I uncover though, there really is something related to the stuff, aside from the traditional matzah brie (an egg and matzah scramble).
A couple of years back I shot a marketing Passover magazine backed through the Israeli meat company,“Adom-Adom”. The chef of the organization, Avi Shteinitz, produced a surprisingly tasty ragu matzah lasagna. Since that time, it’s experienced my Passover repertoire and that i always get major compliments, probably the most prominent to be the thought of methods similar matzah becomes to lasagna noodles in texture once baked.
With this holiday I made the decision to produce a dairy form of the matzah lasagna while using wonderful periodic vegetables available in this spring season. Green spinach leaves, fresh garlic clove and leeks found their distance to the lasagna, together with fresh ricotta and mozerrella. It had been apparent the veg lasagna version could be just like scrumptious because the meat one. Also it was.
This past year we published a recipe for any gluten-free chocolate cake that is a perfect recipe with this Passover holiday. Take a look at our chocolate covered matzah from 2 yrs ago.
Happy Passover- and Easter time too!
Ingredients for any 9吉 inch baking dish:
3 tablespoons essential olive oil
1 pounds (750 grams) hamburger
1 medium onion, finely chopped
4 garlic clove cloves, finely sliced
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 cup dry white-colored wine
28 oz. (800 grams), whole canned tomato plants (preferably San Marzano)
cup tomato paste
two tablespoons fresh thyme leaves
Salt and fresh ground pepper
6-8 regular matzahs
2 large tomato plants, finely sliced
- Inside a large saucepan, heat the essential olive oil and add some onions, garlic clove, carrots and celery and prepare on medium heat for around 7 minutes, before the vegetables are translucent. Add some meat and prepare until brown.
- Add some white-colored wine and prepare for an additional a few minutes. Add some canned tomato plants and tomato paste. Provide a boil and add one tablespoon of thyme leaves. Lower heat and prepare, uncovered for 1 hrs. Season with salt and fresh ground pepper to taste.
- Preheat oven to 350F/180C.
- Prepare the lasagna: brush the baking dish with essential olive oil. Place one layer of matzah at the base from the dish, that it is completely covered. Pour over a couple of glasses of the ragu. Repeat with another layer of matzah after which with ragu. Continue til you have 4 even layers, finishing having a layer of ragu. Evenly put the sliced tomato plants within the ragu, and sprinkle within the remaining tablespoon of thyme. Season with pepper and salt.
- Bake, covered for 25 minutes, after which remove cover and bake for an additional 20, until browned.
Green spinach and Ricotta (Matzah) Lasanga
Ingredients for any 9吉 inch baking dish:
two tablespoons essential olive oil
2 leeks, finely sliced, white-colored part only
5 garlic clove cloves, finely sliced
1 pound (500 grams) fresh green spinach leaves, washed completely and dried
1 pound (500 grams) fresh ricotta
pound (250 grams) mozzarella, shredded
Salt and fresh ground pepper
- Heat the essential olive oil inside a large pan, add some leeks and prepare over medium heat for five-7 minutes, until softened. Add some garlic clove and prepare for an additional 2-3 minutes. Add some green spinach (in batches), and prepare until completely wilted. Season with pepper and salt. Remove from heat and permit to awesome for ten minutes. Once cooled to the touch, coarsely chop the mix.
- Inside a large bowl, mix together the ricotta and 1 / 2 of the mozzarella. Add some chopped green spinach mixture and season with pepper and salt to taste.
- Preheat oven to 350F/180C.
- Prepare the lasagna: slightly wet the matzah with water and put one layer of matzah at the base from the dish, that it is completely covered. Pour over from the green spinach ricotta mixture and sprinkle over a little bit of mozzarella. Continue til you have 4 even layers, finishing having a layer from the green spinach ricotta mixture. Sprinkle over remaining mozzarella.
- Bake for 35 minutes and serve warm.