As cooking has gone through much modernization
since the times of the Pharaohs in Egypt, we've also modernized the means to which Passover is followed...This also means that Passover isn't limited to matza-ball soup, matza with cheese, matza with matza, or matza-free matza! Maztza pizza is a prominent staple on most Jewish Passover repertoires, as well as 'Matza-Lasagna'. Seeing as pasta isn't a far cry from matza (wheat flour, water, anything else?), you can see where I'm going.
Enough to feed any number of exiled Jews exhausted from 40 years in the desert awaiting their entry to the holy land...
Matza Lasagna:
- 1 pkg plain matza
- 1 large red pepper
- 1 8oz package cremini mushrooms (or other type), thickly sliced
- 1 large red onion, halved & thickly sliced
- 1 540ml container ricotta cheese
- 4 large leaves Swiss char, ribs removed, chopped & reserved
- 1/2 bulb garlic (approximately 8 cloves)
- 2 cups shredded mozarella cheese
- 1/2 cup grated parmesan
- 1 egg
- 1/2 cup milk
- 1/2 cup chopped parsley
- 1 cup green olives, chopped or sliced
- 1 540ml can whole or diced tomatoes
- 1 540ml can pureed tomatoes
- 1 tbsp oregano
- salt & pepper to taste
Begin with the sauce, as it will take a bit of time to reduce as well as develop flavor. Cook the onion in olive oil in a large sauce pan on low heat, until beginning to brown (approximately 7-8 minutes). Salt the onion liberally, and add the swiss char's ribs (chopped), cooking 4-5 minutes longer. Add both cans of tomatoes, cutting up the whole tomatoes into bite-size pieces before adding to the pan. Lower heat and cover, making sure not to boil-over.
As the sauce cooks, turn on your oven's broiler. I am lucky and have a gas stove with a powerful gas broiler (open flame), but either way. Halve the red pepper and remove the core, and place skin-up under the broiler. I typically place peppers on the first rack below the broiler, but again, open flame gas, so use your judgment depending on your oven. As well, you may need to rotate them once or twice to get an even char so keep your eyes on it. As the pepper roasts take the garlic and, keeping the cloves attached by their membrane, cut off the root-base. Place this in the oven, under the pan, on the 3rd or 4th shelf to roast as well, about 15 minutes (to check, remove from the over and verify that the segments are tender all the way through, and not burnt). Mince the garlic when ready. Once the pepper is roasted, place in a bowl and cover with a dish towel until cool - the humidity will help in peeling the skin off. Next, the mushrooms can be tossed in olive oil, oregano, salt and pepper. Place the slices of seasoned mushrooms under the broiler to cook, no more than 5 minutes per side (until the mushrooms are browning at the edges). Remove from the oven and let cool. Pre-heat oven to 350*F. At this point, the sauce can be removed from the heat as well. Now in a glass bowl beat the egg with the milk, add the ricotta cheese, 1/2 cup of the shredded mozzarella, 1/4 cup parmesan, the swiss char leaves, diced thinly and blend. At this point the red pepper should be cool - remove skin and slice thinly.
Now take a lasagna casserole (I used 13" x 9" Pyrex), and cover the bottom with sauce. Rinse enough matza to cover the bottom in warm-hot water (one swipe under the tap, each side). cover the base as well as possible. Next top the matza with the cheese mixture. Top with more softened matza, and tomato sauce. Top this with the sliced red pepper, mushrooms, parsley, and garlic. Place a layer of softened matza atop this and top with sauce. At this point you can add extra sauce and place another layer of softened matza, depending on the depth of your casserole. Otherwise, top with olives, a drizzle of olive oil, and the remaining cheeses.
Bake in oven at 350*F for 30 minutes, covered, and 10-15 minutes uncovered (until browned).
Enjoy!
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