By: Danya Weiner
A week of having to eat only unleavened bread (matzah) poses a challenge to all home cooks. Every year I discover though, that there actually is something to do with the stuff, besides the good old matzah brie (an egg and matzah scramble).
A few years ago I shot a promotional Passover magazine sponsored by the Israeli meat company,“Adom-Adom”. The chef of the company, Avi Shteinitz, created a surprisingly tasty ragu matzah lasagna. Since then, it’s been in my Passover repertoire and I always get major compliments, the most prominent being the revelation of how similar matzah becomes to lasagna noodles in texture once baked.
For this holiday I decided to create a dairy version of the matzah lasagna using the wonderful seasonal greens available during this spring season. Spinach leaves, fresh garlic and leeks found their way into the lasagna, along with fresh ricotta and mozerrella. It was obvious that the veg lasagna version would be just as delicious as the meat...
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