|Vegetable Matzo Lasagna|
Compliments of Chef Jeff Nathan from Adventures in Jewish Cooking.
As seen on Jewish Television Network's New Jewish Cuisine with Jeff Nathan & Friends. This recipe for Vegetable Matzo Lasagna was requested by a KosherEye reader and Alison and Jeff Nathan were kind enough to share it with KosherEye. We can understand why it was requested - a delectable combination of fresh zucchini, yellow squash, onions, basil, oregano, 4 types of cheese, Mariana sauce - a definite crowd pleaser.
1 egg beaten
6 sheets matzo, soaked 1 minute in water
In a large skillet place the olive oil, butter, garlic, and red pepper flakes. Heat over medium flame until the garlic just begins to turn golden. Add in the onions and sauté until just wilted. Add in the zucchini, yellow squash and dry herbs. Stir and allow to cook until vegetables just become tender, about 8 – 10 minutes. Season with salt and pepper and reserve.
In a large bowl combine the ricotta, mozzarella, Romano and Parmesan cheeses. In a small bowl combine the beaten egg with the milk and season with the nutmeg, salt and pepper. Stir in the parsley. Fold the egg mixture into the cheeses and set aside.
In the bottom of a 9” x 13” x 2” greased baking pan spread approximately ½ cup of the Marinara sauce. Place in two of the matzo sheets. Spread on half the cheese mixture and top with half of the vegetable mixture. Repeat the process: half the Marinara sauce, two matzo sheets, the remaining cheese mixture and vegetables. Finish with the last two squares of matzo and the remaining Marinara Sauce. Sprinkle the reserved cheeses over the top.
Place in a pre-heated 425˚ F. oven for 45 – 60 minutes until heated through. Remove from oven. Allow to cool 5 – 10 minutes before serving.
Yield: 8 servings
Recipes: Passover, Vegetarian, Dairy, Kosher