Matzah Lasagna Pesto with Grilled Vegetables

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Matzah Lasagna Pesto with Grilled Vegetables

 

Ingredients

 

Enough matzah to make four layers in a 13 " x9 " x2 " baking dish, lightly

moistened with water by passing under a faucet quickly a couple of

times. (substitue cooked lasagna noodles when it's not Passover)

 

3 eggs, lightly beaten

(vegans, use crumbled firm tofu if Sephardic rules are OK with you or

when it's not Passover, otherwise just omit eggs)

4 cups pesto

olive oil

1/4 c. chopped garlic

 

2 bags of prewashed baby spinach

4 Asian eggplants

4 zucchinis

2 yellow bell peppers

3 large portobello mushroom caps or 6 shiitakes

 

1/3 cup chopped fresh parsley for garnish

 

About an hour before you want to start cooking, slice eggplant in half

lengthwise, lay skin side own on paper towels and sprinkle salt on

top. Let sit for a half hour.

 

Cut squash in half lengthwise and along with the mushrooms, place into

a large Ziploc freezer bag.

 

About a half hour before you want to start cooking, press water out of

the eggplant. Marinate eggplants, squash, yellow peppers & mushrooms

in balsamic vinegar for about a half hour (you can do it right in the

Ziploc bag)

 

Preheat oven to 350.

 

Grill the eggplant, squash, & mushrooms. Allow to cool slightly.

 

In a skillet, sauté spinach in olive oil with chopped garlic.

 

Cut eggplant, squash, & mushrooms into bite size pieces.

 

Cover the bottom of the baking dish with 1 cup of the pesto. Add one

layer of moistened matzah. Layer half the grilled vegetables, 2/3 cup

of the pesto sauce and 1/4 of the beaten eggs in dish. Repeat layers

twice, the second time using the spinach as your vegetable, and the

third time using the rest of the grilled vegetables. Cover with a

final layer of moistened matzah, brush to coat with remaining egg (use

olive oil for vegan version) and add about 2/3 cup of pesto sauce on top.

 

Bake at 350ºF for 45 minutes or until thoroughly heated. Let stand for

15 minutes before serving. Garnish with fresh parsley & serve with

additional pesto or tomato sauce if desired.

 

Makes 8-12 servings.