Tuesday, March 31, 2015

Matzo lasagna recipe, very simple!

Sorry no photo--I'll try to add one next week!

Matzo Lasagna

4 sheets of square matzo
1 26 oz jar of Passover pasta sauce (or 3-4 cups home made)
1 lb extra lean or regular ground beef or poultry
optional: sliced olives, sliced mushrooms, sliced peppers, any other vegetables you like to add in; you can add cooked slices of eggplant and make it more of a moussaka type of dish if you like

Brown the meat, and then drain the liquid and fat out. I like to put the browned meat into a colander and let it drain for 5 minutes or so in the sink.

In a square pan, pour a thin layer of sauce and use a spoon back to smear it around the pan bottom (there's no need to add any oil).  Lay a slice of matzo down, then pour some more sauce on top of that and smear it around. Layer about half of the meat on top and pour dollops of sauce on top of it, then put down another slice of matzo, then sauce, then matzo, then sauce, then the other half of the meat. Put the last slice of matzo on top and cover it with the remaining sauce.  Bake it for about 1/2 hour on 350. It doesn't matter a lot as the meat is already cooked, you're just letting it all meld together and get nice and hot.  If you like, it refrigerates and re-heats beautifully. If you pre-cook it so that the sauce is all drawn up into the matzo, it can be re-heated on Shabbos on a kedeirah type food heater without any halachic question as it's precooked, pre baked, and not liquid.

You can definitely increase the amount of meat if your family are big meat eaters, and you can make it in a 9x13 inch pan just breaking matzo to fit.

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