Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection
Looking for Matza Lasagna Recipe



Post new topic   Reply to topic View latest: 24h 48h 72h

cat3




 
 
    
 

Post Sun, Apr 21 2019, 9:21 pm
Looking for a matzah lasagna recipe. No meat or veggies. TIA!
Back to top

precious




 
 
    
 

Post Mon, Apr 22 2019, 5:12 am
Spread thin layer of marina sauce on bottom of 9x13 pan. Wet matza quickly under running water, layer with cottage cheese and marina sauce. Top with mozzarella cheese. Bake 350 for 60 min. Enjoy Smile
Back to top

cm




 
 
    
 

Post Mon, Apr 22 2019, 5:45 am
Preheat oven to 350°F.
Oil an 8x8 pan.
Spread a small amount of pasta sauce on the bottom - just enough to cover.
Run a matzah under water and place in the pan.
Mix a large package of farmer cheese (slightly less than 1 pound) with one egg or 2-3 egg whites (I used 3/8 cup liquid egg whites).
Spread half of the cheese mixture over the matzah.
Sprinkle with shredded cheese (mozzarella, pizza cheese or similar)
Sprinkle a layer of grated Parmesan (optional)
Cover with sauce.
Repeat with another set of matzah, cheese and sauce.
Top with matzah and cover with sauce, then cover pan with foil. I leave the cheese off the top because it tends to stick to the foil.
Bake for 45-60 minutes. Uncover for the last 10 minutes (you could add shredded cheese then, if you want).
Let stand for a few minutes before slicing.
Recipe can be expanded for a larger pan.
Back to top

nicole81




 
 
    
 

Post Mon, Apr 22 2019, 6:47 am
First, figure out how much you want to make. A square pan should perfectly fit a board of matzah. A 9x13 makes more, and you will need to put 1 and a half boards of matzah on each layer.

Preheat oven to 350 F and spray/oil the pan you're using.

1. Spread sauce to cover the bottom of a pan, about half a cup.
2. Place matzah in pan.
3. Spread enough sauce to cover the matzah.
4. Spread ricotta or cottage cheese over the matzah.
5. Put shredded cheese on top to cover.
6. Drizzle sauce to top off the layer.
7. Place a matzah board atop the last layer.
8. Repeat steps 3-7 until you have as many layers as you would like. You should end with a bare matzah board on top.
9. Top the matzah board with sauce, and cover with shredded cheese.
10. If desired, put some freshly ground pepper on top.
11. Add half a cup of water around the sides of the pan.
12. Cover tightly, and bake for 1 hr at 350.

Enjoy!
Back to top

Amarante




 
 
    
 

Post Mon, Apr 22 2019, 6:54 am
Matzo Lasagna

MELISSA CLARK

YIELD8 servings

TIME1 1/2 hours

In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is Messed with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked

INGREDIENTS

¼ cup extra-virgin olive oil, plus more for serving
4 garlic cloves, thinly sliced
4 anchovies, finely chopped (optional)
½ teaspoon black pepper
¼ teaspoon red-pepper flakes, plus more for serving
2 (28-ounce) cans whole peeled tomatoes
¾ teaspoon fine sea salt, plus more as needed
1 rosemary sprig
2 ¾ cups/24 ounces whole-milk ricotta, preferably fresh (easy recipe below if you can't find KLP) - it's really just curdled whole milk which is strained and pressed
1 large egg
¼ cup basil leaves, chopped, plus more for serving
¾ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 (10-ounce) box matzo, preferably egg or salted matzo
1 pound fresh mozzarella, sliced, then torn into bite-size pieces
½ cup freshly grated Parmesan

PREPARATION

Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.

Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.

Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.

To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.

Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.

Repeat matzo, ricotta, tomato sauce, and mozzarella layers.

Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.

Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.



Ingredients:

4 cups whole milk (do not use skim)
2 tablespoons distilled white vinegar or fresh lemon juice
salt (optional)

Directions
Pour the milk into a pot and gently warm over medium heat.

Just before the milk comes to a boil, remove it from the heat and add the lemon juice or vinegar. Stir gently to distribute the acid, then let it sit for 10 minutes.

After 10 minutes, it should have separated into clumps of white curd and thinner liquid whey. If there is still a lot of milk, add another tablespoon of lemon juice/vinegar and wait another 5 minutes.

Line a strainer with cheesecloth (a kitchen towel or wet paper towel can also work in a pinch), and place the strainer over a bowl. Pour the mixture into the strainer and let it sit for 15-20 minutes. If you want a very soft ricotta, remove it from the strainer after 10 minutes, and if you want a very dry ricotta, keep it in for longer. For more uses, 15-20 minutes will give you a good texture. Use immediately or refrigerate for later.
Back to top

Amarante




 
 
    
 

Post Mon, Apr 22 2019, 6:55 am
Or Jamie Geller's "Quick and Simple" version

INGREDIENTS

6 matzos
2 cups prepared tomato sauce
1 egg, beaten well
1 cup ricotta cheese
1 1/2 cups Tnuva Mozzarella cheese, shredded
1/3 cup Tnuva Parmesan cheese
1/8 teaspoon nutmeg
1 tablespoon fresh parsley, chopped, plus extra for garnish

PREPARATION

Preheat oven to 350 degrees F.

Place matzos in a colander and pour boiling water over them; drain immediately.

Lightly oil or spray a 10-inch square pan.

Place a layer of matzo at the bottom of the pan, close into the corners, without any overlapping edges.

In a bowl combine the egg, ricotta, 1 cup mozzarella, parmesan, nutmeg and 1 tablespoon parsley and mix well.
Spread a layer of the cheese mixture on the matzo, followed by a layer of tomato sauce. Add another layer of matzo and repeat.

You should have three layers in all, ending with a layer of sauce.

Sprinkle the remaining 1/2 cup mozzarella over the top and garnish with some fresh chopped parsley.

Bake covered at 350 degrees F for 35 minutes. Uncover and bake another 10 minutes or until cheese on top is golden and bubbly.

Let stand 10 minutes before slicing.
Back to top

OutATowner




 
 
    
 

Post Mon, Apr 22 2019, 10:05 am
Those all look delicious, but I just wet the matzah slightly, and layer matzah/sauce/shredded cheese a few times for a quick version.
Back to top

cat3




 
 
    
 

Post Mon, Apr 22 2019, 1:22 pm
Thank you so much everyone!!
Back to top

Learning




 
 
    
 

Post Mon, Apr 22 2019, 1:57 pm
OutATowner wrote:
Those all look delicious, but I just wet the matzah slightly, and layer matzah/sauce/shredded cheese a few times for a quick version.

How thick is the mozzarella layer and do you wet the matza or pout water ?
Back to top

Amarante




 
 
    
 

Post Mon, Apr 22 2019, 2:25 pm
Learning wrote:
How thick is the mozzarella layer and do you wet the matza or pout water ?


See instructions on recipe I posted even if you don't want to use the specific recipe as it provides details in terms of assembly.

If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked
Back to top

sarahmalka




 
 
    
 

Post Tue, Apr 23 2019, 12:01 pm
Can this dish be frozen? If it matters, I would be making mine with meat and veggies.
Back to top

shanie5




 
 
    
 

Post Tue, Apr 23 2019, 7:07 pm
cm wrote:
Preheat oven to 350°F.
Oil an 8x8 pan.
Spread a small amount of pasta sauce on the bottom - just enough to cover.
Run a matzah under water and place in the pan.
Mix a large package of farmer cheese (slightly less than 1 pound) with one egg or 2-3 egg whites (I used 3/8 cup liquid egg whites).
Spread half of the cheese mixture over the matzah.
Sprinkle with shredded cheese (mozzarella, pizza cheese or similar)
Sprinkle a layer of grated Parmesan (optional)
Cover with sauce.
Repeat with another set of matzah, cheese and sauce.
Top with matzah and cover with sauce, then cover pan with foil. I leave the cheese off the top because it tends to stick to the foil.
Bake for 45-60 minutes. Uncover for the last 10 minutes (you could add shredded cheese then, if you want).
Let stand for a few minutes before slicing.
Recipe can be expanded for a larger pan.


If you spray the foil with a non stick spray, or oil, the top layer of cheese won't stick.
Back to top

OutATowner




 
 
    
 

Post Tue, Apr 23 2019, 7:38 pm
Learning wrote:
How thick is the mozzarella layer and do you wet the matza or pout water ?

I just briefly wet the matzah before putting it into the pan, I think it keeps it from getting too dry. I sprinkle on enough cheese to cover most of the layer but not necessarily every spot, like I do with regular lasagna. We had it today and all enjoyed.
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection

Related Topics Replies Last Post
Recipe for soup like Goodman noodle? 3 Today at 9:31 am View last post
Looking for Yapchick/potato kugel with meat recipe 7 Today at 8:31 am View last post
Dr gross- cookie recipe
by amother
1 Mon, Mar 25 2024, 11:11 am View last post
Anyone have a healthier challah alternative recipe?
by amother
18 Fri, Mar 22 2024, 3:10 pm View last post
Hamantash recipe like Sterns 2 Fri, Mar 22 2024, 1:09 pm View last post