As I have mentioned before, living near Kennet Square, PA, the Mushroom Capital, mushrooms are quite a local food. They are also one of Lauren’s favorites. Thus, mushroom matzoh lasagna when she came home for the weekend.
This recipe is adapted from one I found on fabulousfoods.com a few years ago. The changes I have made are relatively minor, but this version was by far the best I have made. This is an excellent vegetarian recipe for Passover. It goes really well with a good salad, and makes a very colorful plate.
Mushroom Matzoh Lasagna
2 Tbsp extra virgin olive oil
2 onions, chopped
1 1/2 pounds mushrooms, chopped (local)
2 cups canned whole tomatoes, pureed
1/2 tsp dried oregano (from the garden)
kosher salt and freshly ground black pepper
1 cup cheddar jack cheese, grated
1/2 cup parmigiano reggiano, grated
Preheat oven to 350F. Grease an 8″ x 8″ pan.
Heat oil in a large skillet. Cook onions, garlic and mushrooms until soft, about 6 minutes.
Stir in 1 cup pureed tomatoes and oregano, simmer for 10 minutes. Add salt and pepper to taste. Set aside.
Soften matzohs by holding under warm running water for a few seconds. Spread 2 Tbsp of tomatoes on the bottom of the pan. Lay one matzoh on top. Spread 1/2 mushroom sauce on top. Top with matzoh.
Add 1/2 the cheddar jack.
Lay the 3rd matzoh on top, followed by the rest of the mushroom sauce, a matzoh, the rest of the cheddar jack, then the last matzoh. Pour the rest of the tomatoes on top, then top with the grated parmigiano-reggiano.
Bake for 30 minutes or until bubbly.
Let sit for a few minutes, then cut into squares to serve. Enjoy!
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