Matzo lasagna recipe - Mike

[Guest guest]

I recently made a matzo lasagna and it was RAVED about by the whole

family (including kids, amazingly) Mine has tofu ricotta and soy

cheese but you could easily leave that out. You can see pics at

http://whatdoveganseat.blogspot.com/

Here's the recipe

 

MATZO LASAGNA

Ingredients:

1 pkg. frozen (or 4 cups chopped fresh) spinach

2 cups fresh mushrooms, sliced

1 pkg extra firm tofu packed in water

2 Tablespoons olive oil

juice from 1 lemon

2 tsp each of basil, onion powder, and garlic salt

2 tbsp nutritional yeast (optional)

3 matzo squares

3 cups marinara sauce

8 oz. vegan mozzarella, grated

Cook spinach according to package directions (If using fresh

spinach, boil until tender in about 1-2 cups of water on stovetop.)

Add mushrooms for last few minutes. Drain well. Break tofu block

into large chunks in saucepan. Cover with water and bring to a boil.

Lower heat and simmer for 5 minutes. Remove from heat. Drain well,

return to saucepan and mash fine. Add olive oil, lemon juice,

seasonings and nutritional yeast and stir to combine. Soften matzos

in very hot water; drain after 30 seconds. Spread 1/3 of tomato

sauce on bottom of square casserole dish. Put 1 matzo on top of

this, spread with 1/3 of the tofu mixture, then 1/3 of the

mozzarella. Starting with sauce again, make 2 more layers. Bake 45

minutes at 350. Let stand a few minutes before serving.

 

 

 

, glpveg4life wrote:

>

> HI Mike:

>

> This sounds good.

>

> Some years I make a lentil loaf and bring it again not really

kosher for

> Passover but everyone eats it. Some years I do a matza and

broccoli dish. I

> layer it like lasagna.

>

> gayle

>

>

>

[Guest guest]

YUM! Shelly, this sounds like such a great recipe. I have seen so many lasagna

recipes and tried so many...but never this one. Can't wait to try it

 

Thanks!

Jade

 

Shelly <anislandgirl wrote:

I recently made a matzo lasagna and it was RAVED about by the whole

family (including kids, amazingly) Mine has tofu ricotta and soy

cheese but you could easily leave that out. You can see pics at

http://whatdoveganseat.blogspot.com/

Here's the recipe

 

MATZO LASAGNA

Ingredients:

1 pkg. frozen (or 4 cups chopped fresh) spinach

2 cups fresh mushrooms, sliced

1 pkg extra firm tofu packed in water

2 Tablespoons olive oil

juice from 1 lemon

2 tsp each of basil, onion powder, and garlic salt

2 tbsp nutritional yeast (optional)

3 matzo squares

3 cups marinara sauce

8 oz. vegan mozzarella, grated

Cook spinach according to package directions (If using fresh

spinach, boil until tender in about 1-2 cups of water on stovetop.)

Add mushrooms for last few minutes. Drain well. Break tofu block

into large chunks in saucepan. Cover with water and bring to a boil.

Lower heat and simmer for 5 minutes. Remove from heat. Drain well,

return to saucepan and mash fine. Add olive oil, lemon juice,

seasonings and nutritional yeast and stir to combine. Soften matzos

in very hot water; drain after 30 seconds. Spread 1/3 of tomato

sauce on bottom of square casserole dish. Put 1 matzo on top of

this, spread with 1/3 of the tofu mixture, then 1/3 of the

mozzarella. Starting with sauce again, make 2 more layers. Bake 45

minutes at 350. Let stand a few minutes before serving.

 

 

 

, glpveg4life wrote:

>

> HI Mike:

>

> This sounds good.

>

> Some years I make a lentil loaf and bring it again not really

kosher for

> Passover but everyone eats it. Some years I do a matza and

broccoli dish. I

> layer it like lasagna.

>

> gayle

>

>

>