| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 7 |
|
Matzos (up to 8) |
| 3 |
|
Eggs or equivalent egg substitute |
| 8 |
oz |
Mozzarella cheese, sliced |
| 1 |
lb |
Fresh spinach, chopped -or- |
| 1 |
|
Box (10 oz) frozen chopped spinach |
| 1 |
lg |
Onion, chopped |
| 4 |
|
Cloves garlic, chopped (up to 6) |
| 2 |
bn |
Scallions, sliced |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 1/2 |
c |
Chopped carrots |
| 1 |
md |
Zucchini, sliced |
| 2 |
ts |
Dried oregano, crushed |
| 1 |
tb |
Olive oil, butter or margarine |
|
|
Freshly ground black pepper |
| 32 |
oz |
Your favorite red sauce (up to 34) |
INSTRUCTIONS
Barbara Wasser's Kosher Passover Kitchen
9 X 13 casserole dish, lightly greased or sprayed. Preheat oven to 350º F.
1. Wet each piece of matzo and set aside.
2. Beat the eggs with a whisk and add the oregano.
3. In a large frying pan, sauté the onion until transparent
4. Add the garlic and scallions and continue to cook.
5. Add the carrots, zucchini and mushrooms and continue to sauté.
6. Finally add the spinach and cook until wilted.
7. Add the eggs and combine well, seasoning with freshly ground black
pepper .8. Cover the bottom of the prepared pan with red sauce.
9. Place a layer of matzos over the sauce.
10. Put a layer of the vegetable mixture on top of the matzos.
11. Continue layering sauce, matzos and veggies, ending with matzos and
sauce.
12. Cover the top with the mozzarella cheese.
13. Bake for 45 minutes in a 350º F oven.
14. Let the lasagna rest for 15 minutes before cutting.
May be baked ahead, cut when cool and reheated (covered).
Serves: 8 people Posted to JEWISH-FOOD digest V97 #110 by
swass@global2000.net (Barbara & Steve Wasser) on Apr 2, 1997
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