PESACH LASAGNE

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PESACH LASAGNE

 

In medium sized pot, sauté:

1 large onion

1 large green pepper

1 or 2 cloves garlic

1 small can mushrooms

If available, add: 1 heaping tsp. oregano

1 flat tsp. basil

1/2 tsp. pepper

1 tsp. salt

 

Keep stirring until the vegetable soften, adding a little water, if

necessary, to prevent from sticking.

Add 2/3-can tomato paste, and 1-cup water

Allow simmering for 1/2 hour or more, stirring occasionally to

prevent from sticking. Add more water if necessary.

Heat oven to 350

 

Take 9 x 13 baking pan. Cover bottom of pan with sauce. Place pieces

of matza on top of sauce. Layer with sauce and matza, topping it with

the sauce. (If wanting dairy lasagne, first spread cottage cheese

on the matza, and continue layering like this, topping off with

slices of yellow cheese.

Place in preheated oven for approximately 1/2 hour.