Matzah Lasagna

Mah nishtana halaila hazeh mikol halelot?

Why is this night different from all other nights?

This year Pesach is going to be different. We’ll be celebrating alone. It may be hard, but maybe more meaningful than ever. As we remember being passed over by the Angel of Death, we are asking to be passed over this time, too.

For the festive meal, I’ll be making my Matzah Lasagna, and this year, I’ll be enjoying it alone. But I might just look at my neighbours across the street, and know that we’re connected. Not so alone after all.

Since I’ll be eating alone, I’ll either halve the quantities, or freeze half of the lasagna to enjoy at a later date.

Ingredients

  • 8 large square gluten free matzos
  • 1 cup tomato sauce
  • ½ cup red wine, kosher for Pesach
  • 1 red onion, diced
  • 1 yellow onion, diced
  • garlic, minced
  • fresh herbs (e.g. parsely, thyme and dill)
  • cornstarch or potato starch
  • 2 cups frozen spinach
  • ½ cup vegan ricotta
  • salt and pepper to taste
  • cooking oil

Directions

Pour tomato sauce into measuring cup, add wine and enough water to make 1 liter/4 cups. Saute onion in cooking oil. Add garlic, tomato mixture and herbs.

Bring to the boil. Make a smooth paste from corn starch and a few spoonfuls of water and stir into tomato mixture until the sauce thickens to desired consistency.

In another saucepan, thaw and heat spinach in a few spoonfuls of water. Stir in vegan ricotta. Add salt and pepper to taste.

Meanwhile, rinse matzos under the running tap and drain in a colander or (better) on a wire rack.

Grease a square oven dish and fill as follows: tomato sauce, 1 matzah, spinach, tomato sauce, 1 matzah, etc. The last layer should be sauce.

Bake in preheated oven at 200°C / 400 F for 15-20 minutes.

Chag Sameach!

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