A delicious and hearty lasagna made with matzo sheets instead of traditional pasta, layered with spinach, mushrooms, and a rich cheese mixture.
Ingredients: 6 matzo sheets. 1 cup marinara sauce. 2 cups chopped spinach. 2 cups sliced mushrooms. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add sliced mushrooms to the skillet and cook until softened. Add chopped spinach to the skillet and cook until wilted. Season with salt, pepper, dried oregano, and dried basil. Remove from heat. In a bowl, mix together ricotta cheese and grated Parmesan cheese. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place two matzo sheets on top of the sauce. Spread half of the ricotta mixture over the matzo sheets. Top with half of the spinach and mushroom mixture. Sprinkle with half of the shredded mozzarella cheese. Repeat the layers with the remaining ingredients, ending with a layer of shredded mozzarella cheese on top. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before slicing and serving.
Prep Time: 20 minutes
Cook Time: 40 minutes
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