Matzah Lasagna with Mushrooms and Onions
- Yield: 9 pieces
This delicious matzah lasagna is Passover-perfect!
- 2 onions, chopped
- 1 clove garlic, minced
- 1 can mushrooms
- 1tablespoon olive oil
- 800grams tomato sauce (about 3 cups)
- 3-4 square matzahs
- milk, to wet matzahs
- 1 container cottage cheese (250 g)
- 1 egg, beaten
- 1cup mozzarella cheese, divided
- fresh parsley, to garnish
- Heat oil in a large non-stick skillet and saute onions, garlic, and mushrooms until softened and lightly browned. Set aside. Preheat oven to 350 F/180 C.
- Spread a light layer of tomato sauce across the bottom of a 9×13 baking dish.
- Break matzahs into long strips that resemble the shape of lasagna noodles and soak them briefly in milk, just long enough to lightly moisten them. Lay a couple of pieces over the sauce in the baking dish.
- Mix the cottage cheese, half the mozzarella, and the egg in small bowl. Spread a thin layer over the matzah pieces, then cover that with about half the vegetables. Repeat: sauce, matzah, cheese, vegetables.
- If you have extra sauce or cheese at this point, use that to top the vegetables. If not, just top them with the remaining mozzarella and a sprinkle of fresh chopped parsley.
- Bake lasagna, covered, for 30 minutes. Remove from oven, uncover, and return to oven for an additional 15 minutes. Serve hot.
Tali Simon left U.S. News & World Report to move to Israel in 2010. She is now a happily settled writer, editor, and food blogger living near the Dead Sea. She loves to cook, and her skinny husband loves to eat. It works well. Catch up on Tali’s latest kosher vegetarian recipes and weekly menu plans at More Quiche, Please.