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Passover Lasagna
Ingredients to Serve 10-12
Passover Lasagna
  • 2 boxes motzah
  • 1 medieum eggplant
  • 2 large zucchini
  • 2 quarts homemade tomoto sauce
  • 3 cloves garlic, minced
  • ¼ cup freshly chopped parsley
  • ¼ cup freshly chopped basil
  • 4 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black peppercorns
  • 1 quart riccota cheese
  • 2 cups grated manchego cheese
To prepare the Matzoh:
In a large bowl, pour in warm water. Place matzoh one at a time. Soak for 1 minute and remove to paper towl. Repeat to prepare all matzah sheets. Set aside

To prepare the Vegetables:
Preheat the oven to 350 degrees. Thinly slice the eggplant and zucchini lengthwise. Place on a baking tray. Season with salt and pepper, brush with olive oil. Spread the garlic and the herbs over the vegetables. Bake for 15 minutes until golden brown.

To prepare the Lasagna:
In a small bowl combine the ricotta cheese and the manchego, seasoning with salt and pepper. Build the lasagna in a square baking pan 9x12 to fit the motzah. Start with spooning enough of the tomato sauce to cover the bottom. Place a layer of matzoh in pan. Spread a layer of baked zucchini, followed by tomato, cheese mixture and matzoh. Continue to layer with baked eggplant again followed by tomato, cheese mixture and matzoh. The next layer is a combination of the remaining zucchini and eggplant followed by tomato, cheese mixture and matzoh. Finally finish with the remainder of the cheese and tomato.

To Bake and serve:
Cover the Lasagna with aluminum foil and bake for 1 hour in the 350 degree oven. Remove from oven and let rest for 10 minutes before cutting to serve.

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