Matzo Lasagna


Adapted from Shalom on the Range

The recipes included in the cookbook were submitted by residents of the Denver metro area and were tested and by the women on the Friends of Shalom Park cookbook committee.


1/4 cup pareve margarine
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 1/2 pounds ground beef or veal
Salt and pepper to taste
1 cup dry white wine (kosher for Passover)
1 28-ounce can Italian-style tomatoes, crushed

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon chopped garlic
6 cups loosely packed spinach, washed, stemmed and patted dry
5 matzos
3 tablespoons chopped fresh basil, divided


For the sauce: Melt margarine with olive oil in a large saucepan. Add onion, carrot and celery and saute over medium heat until lightly browned, 12 to 15 minutes. Add meat. Cook and stir until meat is no longer pink. Season to taste with salt and pepper. Increase heat and stir in wine. Cook until wine has evaporated. Add tomatoes, cover and reduce heat. Simmer until sauce becomes medium thick, stirring occasionally, 1 to 1 1/2 hours.

For the lasagna: Preheat oven to 375 degrees. Heat 1/4 cup olive oil in skillet over medium heat. Saute garlic and spinach about 4 minutes. Spread bottom of a 7-by-11-inch casserole with remaining olive oil.

Line dish with one layer of matzo. Top with one-third of spinach mixture, one-third of sauce and 1 tablespoon basil. Repeat layers twice, ending with a layer of sauce. Bake until top is bubbly, about 35 minutes.


Yield; Makes 6 servings

Recipes: Passover, Meat, Lasagna, Kosher

Print   Email