MATZOH LASAGNA
Make and share this Matzoh Lasagna recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a pan large enough to fit the one matzoh board.
- You can use olive oil spray.
- Place enough sauce to cover the bottom, about 1/2 cup.
- Place the 1 matzoh board on top.
- Spread more tomato sauce over the matzoh.
- Place some cottage cheese on top of the matzoh.
- Sprinkle with mozzarella and Parmesan cheeses.
- Repeat steps 3-6 until you have used up all 4 matzohs.
- End with tomato sauce.
- Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
- Add 1/2 cup water (this may sound gross, do it anyway).
- Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.
Nutrition Facts : Calories 480.1, Fat 22.8, SaturatedFat 10.4, Cholesterol 62.8, Sodium 1812.8, Carbohydrate 38.3, Fiber 6.3, Sugar 24.8, Protein 29.5
MATZO LASAGNA
In this untraditional lasagna recipe adjusted to be kosher for Passover, matzo replaces the noodles and fontina cheese subs for ricotta and mozzarella. It's a deliciously different dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large saute pan over medium-low heat, melt butter. Add onions, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Add chard, and cook, scraping up browned bits from the bottom of the pan with a wooden spoon for about 10 seconds. Cover, and cook until chard is wilted, about 3 minutes. Remove from heat, and stir in ricotta, eggs, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Meanwhile, place matzoh in a 9-by-13-inch baking dish. Cover with 6 cups water. Add remaining 1 teaspoon salt. Let stand until soft, about 2 minutes. Drain matzoh; dry baking dish.
- In the same baking dish, arrange one-third of the drained matzoh in an even layer. It may be necessary to break some of the pieces for even coverage. Spread half the ricotta mixture evenly over the matzoh, and sprinkle with 1/4 cup Fontina. Repeat with remaining matzoh, ricotta mixture, and Fontina, finishing with a layer of matzoh. Sprinkle remaining 2 cups Fontina cheese evenly over the top. Bake until the cheese has melted and is beginning to brown, about 45 minutes.
MATZO LASAGNA
In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that's Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations - adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you'd like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
- Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
- Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
- To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
- Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
- Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
- Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 928 milligrams, Sugar 6 grams, TransFat 0 grams
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