This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling.
- 8-10 matzos
- 236.59 ml chicken broth or 236.59 ml stock, warm
- 3 eggs, beaten with a little broth
- 680.38 g ground beef or 680.38 g lamb
- 1 onion, chopped
- 1-2 garlic clove
- 59.14 ml fresh parsley, chopped
- 2.46 ml allspice
- 4.92 ml cinnamon
- 236.59 ml raisins, soaked in warm water
- 680.38 g spinach
- 226.79 g button mushroom, sliced
- 2 medium onions, diced
- 59.14 ml pine nuts
- 2.46 ml nutmeg
- Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.
- Now for the vegetable filling! In a little olive oil, cook the onions until translucent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.
- Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.
- Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.
- Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.
- Drizzle the beaten egg/chicken broth along the top of the dish.
- Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.
We're not Jewish and Passover was two weeks ago, but this caught my eye. It sounded good, and it was. For us, it was a completely new take on lasagna -- a delicious combination of unexpected spices and ingredients. Made for PAC 2010.