Matzoh Lasagna Pleases Kids Beyond Passover

Meal Monday

Passover presents a small problem for my mac-n-cheese and spaghetti-loving kids. They like the brisket and potatoes we have for the big family meals. But it's just not that appealing to take dry matzoh sandwiches to school while their friends feast on the usual bread sandwiches and pasta. Instead, I bake a big, meat matzoh lasagna early in the Passover holiday and let my children enjoy leftovers for days to come.

The ideal sized dish for matzoh lasagna is 9x13, because it will fit two matzoh boards snugly side by side. But you must make sure it's deep enough to fit all three layers of the matzoh lasagna with filling.

My favorite, deep casserole dish is 8x11, so I use one full matzoh board and fill in the sides with smaller pieces to make matzoh lasagna. We don't follow Jewish dietary laws, so this recipe combines ground beef (or turkey) and cheese. To make a kosher matzoh lasagna, you can substitute soy meat for the ground beef.

Ingredients:

• 7 cups marinara sauce (homemade or 1 jar of your favorite store brand)
• 1 small onion, diced fine
• 3/4 lb ground beef or turkey
• 1-1/2 cup ricotta cheese (about 6 oz)
• 1-1/4 cup grated parmesan cheese (about 5 oz)
• 14 ounces shredded mozzarella cheese
• 1 egg, lightly beaten
• Up to 6 matzoh boards
• cooking spray or olive oil
• Salt and pepper

Make the meat filling:

1. Coat a skillet with cooking spray or 1 T olive oil.
2. Add the diced onion and cook over medium heat until translucent.
3. Add the ground meat and brown. Drain oil.
4. Add three-quarters of the marinara sauce, reduce heat to low and cover.
5. Season with salt and pepper to taste.

Make the cheese filling:

1. Combine the ricotta with the egg in one bowl.
2. Mix in two thirds of the parmesan and mozzarella cheese.

Layer the lasagna:

1. Cover the bottom of your casserole dish with a thin layer of marinara sauce.
2. Place a layer of matzoh boards on top of the sauce, so they fit together snugly.
3. Add half of the meat filling and half of the cheese mixture, in layers.
4. Place a second layer of matzoh boards on top.
5. Add the remaining half of meat filling and half of the cheese mixture, in layers.
6. Place a final layer of matzoh boards on top.
7. Spoon the remaining marinara sauce over the top of the matzoh and cover with the remaining parmesan-mozzarella cheese.

Cook at 375 degrees for 30 minutes. You should see the cheese start to bubble. Let sit for 10 minutes before slicing.

Serve while hot and enjoy leftovers all week long!

Prep time: 3 minutes if you buy pre-shredded cheese

Cooking time: 20 minutes to assemble lasagna; 50 minutes if you include baking time.

Photo Copyright © 2009 Katherine Reynolds Lewis