No noodles during Passover, but the matzo works as an excellent substitute. Fill it with as many veggies as possible! This dish holds up well with reheatings, so it serves as a great dish to fix now and eat later. Adapted from the “Better Homes & Gardens New Cookbook,” serves 6-8.
Ingredients
1 cup chopped onion
1 cup sliced fresh mushrooms
4 cloves garlic, minced
2 zucchini, chopped
2 yellow squash, chopped
1 10-ounce package frozen chopped spinach, thawed and well drained
1 15 ounce container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan or Romano cheese
2 beaten eggs
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
6 pieces matzo
Cold water to cover matzos
1 30 1/2 ounce jar meatless spaghetti sauce
1/4 cup grated parmesan or Romano cheese
Directions
In a large skillet, cook onion, mushrooms, garlic, zucchini and squash until tender. Set aside.
Pat spinach dry with paper towels. In a medium bowl, stir spinach, ricotta cheese, mozzarella cheese, 1/2 cup parmesan cheese, eggs, basil and oregano.
Soak matzo in cold water 1-2 minutes. Pat excess water from matzo. Place matzo in a well-greased baking dish.
Spread 1/2 cup of the spaghetti sauce over the matzo. Layer with half of the vegetable mixture, half of the spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with matzo.
Spoon remaining spaghetti sauce over top. Sprinkle with 1/4 cup parmesan cheese.
Bake, uncovered, in a 400 degree oven for 30-35 minutes. Let stand 10 minutes before serving.
Wine ideas: Densely cheesy and rich, this lasagna needs a hearty red. Look to Baron Herzog, the largest kosher winery in the U.S., for some choices. The zinfandel might come closest to perfection with its bright acidity and dark, juicy berry flavors (about $13). Tara Q. Thomas
