Sunday, March 24, 2013

Passover Recipes: Matzo Lasagna & Vegetarian Matzo Ball Soup

Looking for tasty Passover dishes? Indulgent Matzo Lasagna is one of my most viewed recipes and you can't go wrong with my vegetarian Matzo Ball Soup:

Looking for a tasty recipe for Passover? Check out this recipe for Matzo Lasagna. It's a crowd pleaser!

Like any great lasagna, this recipe includes ricotta cheese, spinach, mozzarella, Parmesan, tomato sauce, garlic and fresh oregano:
But it uses Matzo in place of the pasta sheets:

The trick is to soak the matzo in warm water (or wine), so it's not too dry and crumbly. Otherwise, you could follow any vegetarian lasagna dish and simply substitute soaked matzo for the pasta.


9 pieces matzo, softened in warm water or wine
Your favorite marinara sauce
1 pound ricotta cheese, part skim if possible
5 cups of spinach - chopped fine
1 tablespoon oregano
1 tablespoon garlic powder
1/2 cup Parmasean cheese
1 cup mozzarella cheese

Put the ricotta in a bowl and mix with the spinach, spices, 1/4 cup of the parmesan and 1/4 c. of the mozzarella.

Cover the bottom of a baking pan with some of the matzo. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture.

Put some more matzo on top of the cheese and continue the process until all is used up making sure that top of lasagna is matzo and some sauce.

On the top, spread the remaining mozzarella cheese and parmesan cheese.

Bake at 350 for about 30 minutes or until cooked through.


Farmers' Market Matzo Ball Soup:

I box of matzo ball mix (mine required 2 eggs, and some vegetable oil)
1 tbsp vegetable oil
2 large stalks of green garlic, sliced
1 medium leek, sliced
3 baby potatoes, diced
1-1/2 cups of sliced carrots (I used red, yellow, and orange)
32 fl oz organic vegetable broth (I used Trader Joe's)
I cup water
1 tsp green olive paste
1/3 cup chopped parsley
salt & pepper

Prepare the matzo balls according to the directions. I had to refridgerate mine for 15 minutes. Be sure to make the balls small; they'll swell with cooking.

In a soup pot, heat the vegetable oil and add the green garlic, leek and diced potatoes. Cover and cook over medium heat for 4-5 minutes, stirring occasionally. Add the carrots and vegetable broth, water, and bring the to a boil. Add the matzo balls and turn to a simmer. Add the green olive paste and half of the chopped parsely. Simmer, covered, for 15-20 minutes. Season, and add the rest of the parsley. Serve!


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