Tonight is the first night of Pesach. As soon as DD-14 comes back home from drama class, we’ll have our Seider, and the main course will be my tradional Matzah Lasagna.
- 8 large square matzos
- 1 cup tomato sauce
- ½ glass red kosher wine
- 1 red onion, peeled and chopped
- 1 yellow onion, peeled and chopped
- ½ bulb of garlic, chopped
- some (fresh) parsley, thyme and dill
- corn (or potato) starch
- 150 g cheese, grated
- some olive oil
- (Clean and kasher your kitchen. This only needs to take a week. Or two.)
- Preheat oven to 225°C/400 F.
- Pour tomato sauce into measuring cup, add wine and enough water to make 1 liter.
- Fry onion in olive oil. Add garlic, fry for one more minute, then add tomato mixture and herbs.
- Bring to the boil.
- Make a smooth paste from corn starch and a few spoonfuls of water and stir into tomato mixture until the sauce thickens. Make sure it doesn’t become too thick.
- Meanwhile rinse matzos under the running tap and drain in a colander.
- Grease a large oven dish with olive oil and fill as follows:
- tomato sauce, 1 matzah, yoghurt, tomato sauce, etc. Last layer should be sauce.
- Sprinkle grated cheese on top.
- Place in preheated oven for about 15 minutes. Serve with a nice salad.
Chag kasher ve’same’ach!