Passover is approaching us. Many people will claim that there is nothing to eat on Passover. Well, they are not wrong.
So what’s the deal of vegetarian lasagna for Passover? – It’s easy to make, and it’s taste better than regular lasagna. How come? Because I don’t like lasagna sheets. And you know what ironic? I don’t like matzoh either. But matzoh, instead of lasagna sheets, in lasagna is Amazing!
Ingredients
For the sauce:
1 small yellow onion cut into cubes
2 tablespoons olive oil
1 Celery stalk (without the leaves)
6 garlic cloves
A tablespoon of dry oregano / dry basil
800 gr. of crushed tomatoes (28 Oz)
1-2 tablespoons of tomato paste
1/4 cup of boiling water
For the lasagna filling:
500 gr. cottage cheese
300 gr. ricotta cheese
170 gr. of grated Parmesan cheese (about a cup)
300 gr. of grated mozzarella cheese, or any other yellow cheese you like (about 2.5 cups)
1 egg
1/4 teaspoon of nutmeg
Salt and pepper to taste
8-6 matzohs (depending on the height of the pan)
1/2 cup of fresh basil / parsley
Preparation
Preparation of the sauce:
1. Cut the onion into small cubes
2. Cut the celery stalk into small cubes
3. Heat the oil in a sauce pan and fry the onion. Once the onion is lightly browned add the celery and stir
4. When the celery softens add the crushed tomatoes, the tomato paste and the boiling water and stir until combine
5. Add the dry oregano / dry basil , and crush the garlic and add to the pot
6. Add a pinch of sugar (about 1/8 teaspoon) and salt to taste
7. Cook for about 15 minutes without the lid and remove from the heat
Preparation of the filling for the lasagna:
1. In a bowl, mix the cottage cheese, the ricotta cheese, the Parmesan cheese, add most of the mozzarella cheese (leave about half a cup to scatter on top)
2. Chop the basil / the parsley and add to the bowl
3. Season with nutmeg, salt and pepper – and taste!
4. After tasting, you may add a little more salt – only then add the egg and mix well
Assemble the lasagna :
1. Pour a little amount of the sauce into the pan so that the entire bottom is covered with the sauce
2. Put 2 matzos on the bottom, with a little more sauce on them, and 1/4 or 1/3 of the amount of cheese filling (depending on the height of the try)
3. Repeat the above steps until the try is full
4. On top of the matzos, pour the left over of the sauce and sprinkle the mozzarella cheese we left a side
5. Bake in a preheated oven at 180 degrees for about 45-50 minutes
6. Let the lasagna cool slightly before serving
Happy Passover! If you want to stay up to date with recipes coming out, sign up for my newsletter, follow Facebook and if you like the recipe, pin it on Pinterest!
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