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Matzah Lasagna Pesto
with Grilled Vegetables

Now I know that just about every Jewish family has a recipe for Passover matzah lasagna, but problem is, I've had some pretty bad ones in my day. They key is to get the right balance of flavor and texture. Add too much sauce, the matza is mushy. Too little sauce, well, I don't like my lasagna bland & crunchy, how about you? There are many recipes for Passover lasagna with tomato sauce and cheese out there, so here's one that a little different, and also happens to be vegan as long as you use mushrooms instead of egg and don't use cheese on the lasagna (make sure there's none in the pesto). Although you are welcome to pour on some tomato sauce too if you like, it won't be needed. I use Rising Sun Farms Garlic Galore Pesto Sauce because it's cheeseless, and as good as what I'd make myself from scratch, but you can make your own pesto if you prefer, or can't find one in a jar you like or one that's good and also labeled as kosher for Passover.

Pfaltzgraff Villa della Luna Lasagna Baker


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About an hour before you want to start cooking, slice eggplant in half lengthwise, lay skin side own on paper towels and sprinkle salt on top. Let sit for a half hour.

Cut squash in half lengthwise and along with the mushrooms, place into a large Ziploc freezer bag.

About a half hour before you want to start cooking, press water out of the eggplant. Marinate eggplants, squash, yellow peppers & mushrooms in balsamic vinegar for about a half hour (you can do it right in the Ziploc bag)

Preheat oven to 350.

Grill the eggplant, squash, & mushrooms. Allow to cool slightly.

In a skillet, sauté spinach in olive oil with chopped garlic.

Cut eggplant, squash, & mushrooms into bite size pieces.

Cover the bottom of the baking dish with 1 cup of the pesto. Add one layer of moistened matzah. Layer half the grilled vegetables, 2/3 cup of the pesto sauce and 1/4 of the beaten eggs in dish. Repeat layers twice, the second time using the spinach as your vegetable, and the third time using the rest of the grilled vegetables. Cover with a final layer of moistened matzah, brush to coat with remaining egg (use olive oil for vegan version) and add about 2/3 cup of pesto sauce on top.

Bake at 350ºF for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Garnish with fresh parsley & serve with additional pesto or tomato sauce if desired.

Ingredients

Enough matzah to make four layers in a 13"x9"x2" baking dish, lightly moistened with water by passing under a faucet quickly a couple of times. (substitue cooked lasagna noodles when it's not Passover)

3 eggs, lightly beaten
(vegans, use crumbled firm tofu if Sephardic rules are OK with you or when it's not Passover, otherwise just omit eggs)
4 cups pesto
olive oil
1/4 c. chopped garlic

2 bags of prewashed baby spinach
4 Asian eggplants
4 zucchinis
2 yellow bell peppers
3 large portobello mushroom caps or 6 shiitakes

1/3 cup chopped fresh parsley for garnish

Makes 8-12 servings.

Matzah Plate

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