Mushroom Matzoh Lasagna

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

5 matzohs

1 cup cheddar jack cheese, grated

1/2 cup parmigiano reggiano, grated

Directions

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.