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Matzo Lasagna

Cuisine: Jewish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

6   Unsalted matzo - (to 8)
  = (not egg matzo)
2 tablespoons 30mlUnsalted butter
  = (or margarine or oil)
3 tablespoons 45mlMatzo cake meal
1 1/2 cups 355mlMilk
  Salt - to taste
  Freshly-ground black pepper - to taste
  Garlic powder - to taste
3 cups 711mlMarinara sauce- (to 4)
  = (may use prepared marinara sauce)
2 cups 292g / 10ozShredded mild white cheese - (to 3)
  = (such as mozzarella or Havarti)
3 tablespoons 45mlMinced parsley
  Dried mixed Italian seasonings - (optional)

Recipe Instructions

Lightly grease an 11- by 7-inch casserole. Rinse the matzo briefly with warm water.

Heat the butter or oil in a medium saucepan over medium heat. Add the cake meal and stir briefly. Over low heat, briskly whisk in the milk, a bit at a time, to make a thick bechamel-type sauce. Season with salt, pepper and garlic powder to taste. Remove from the stove and let cool.

Heat the oven to 375 degrees.

Layer the matzo in the casserole, cutting them to fit, if necessary. Spoon on some of the sauce, then some marinara sauce and some of the cheese. Dust with salt, pepper, garlic powder, some parsley and a dash of Italian spices, if using.

Repeat layering until you have used up all the ingredients -- ending with a layer of shredded cheese over the marinara sauce.

Bake for 20 minutes, then reduce the heat to 350 degrees and bake until thoroughly heated throughout and the cheese is melted, about 15 to 25 more minutes. Let stand a few minutes before serving.

This recipe yields 6 to 8 servings.

Each of 8 servings: 332 calories; 668 mg sodium; 47 mg cholesterol; 16 grams fat; 9 grams saturated fat; 33 grams carbohydrates; 14 grams protein; 2.43 grams fiber.

Source:
The Los Angeles Times, 03-27-2002

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