Matzah Lasagne.

4 April 2002—This is Sarah’s super-fabulous matzagne recipe. She actually works out the proportions as she cooks, so use this as a general guideline and suit it to your tastes. You’ll love it!

The ingredients:
2 T olive oil
6 cloves garlic—2 chopped, 4 thinly sliced
3 scallions, chopped
1 bunch uncooked spinach, chopped (about 2-3 cups)
6-7 crimini mushrooms, sliced
2.5 cups ricotta cheese
1 T basil, chopped well if fresh, crushed if dried
1 T oregano, chopped well if fresh, crushed if dried
6 sheets of egg matzah
25 oz jar tomato sauce
3.5 cups (approximately) shredded mozzarella
2-3 T grated parmesan
1 sprig fresh Italian parsley

Instructions:

1. Preheat oven to 350 degrees F.

2. Sauté chopped scallions and garlic in half of the olive oil.

3. Mix half the spices into the ricotta. Fold scallions and garlic into the ricotta mixture. Set aside.

4. Sauté sliced garlic in the rest of the olive oil. Add spinach before garlic begins to brown. As it begins to cook down, add sliced mushrooms. saute until everything cooks down and the mushrooms begin to absorb liquid, about 3-4 minutes. Do not overcook. Set aside.

5. Take two sheets of egg matzah, one at a time, and run briefly under cold water to lightly coat. Shake off excess. Place the two sheets side by side on the bottom of a 9" x 13" baking dish.

6. Take half the ricotta mixture and spread it evenly in a layer over the pieces of matzah.

7. Take half the spinach mixture and spread it evenly in a thin layer over the ricotta layer.

8. Add a thin layer of tomato sauce (about a third of the jar) over the spinach layer.

9. Sprinkle about a cup of the shredded mozzarella over the tomato sauce.

10. Sprinkle 1T of the parmesan over the mozzarella.

11. Wet two more sheets of matzah as before, then lay on top of the cheese and repeat steps 6-10.

12. Wet two sheets of matzah as before and lay on top.

13. Spread the remaining tomato sauce over the top, followed by a layer of the remaining mozzarella and then a layer of the remaining parmesan. Sprinkle the remaining seasoning on top, and garnish in the center with the parsley, pressing the parsley gently into the cheese.

14. Bake uncovered until cheese browns, about 30-45 minutes. Be careful not to overcook.