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Passover: Matzo Lasagna

Source of Recipe

by Millie, from LA Times/Marcy Goldman


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.299

List of Ingredients

6 to 8 unsalted matzo (not egg matzo)
2 tablespoons unsalted butter, margarine or oil
3 tablespoons matzo cake meal
1 1/2 cups milk
Salt, pepper
Garlic powder
3 - 4 cups marinara sauce
2 - 3 cups shredded mild white cheese, such as mozzarella or Havarti
3 tablespoons minced parsley
Dried mixed Italian seasonings, optional



Recipe

Lightly grease an 11x7-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.