It’s been over a week since our Passover Seder. A box of unopened matzo is still staring at me from the kitchen counter where it sits patiently waiting to be eaten. Matzo in our house has almost become a holiday decoration like a tree ornament at Christmas. Something to be pulled out for the season and then packed away for the next year.
Before I went to put this matzo away I realized that the expiration date simply read PASSOVER 2015. In other words, the manufacturers want to guarantee I am going to buy another box next year. I am skeptical that matzo ever actually expires though. It would be impossible to get any staler than it already is!
At our Seder one of our guests was raving about making lasagna with matzo. I was sure a dish with cheese, a breadish product and some sauce could work at our house, so instead of dumping the box in the trash I opened it and gave it a go.
1 Tbsp. olive oil
1 lb. chopped beef or turkey
1 cup shredded carrots
1 garlic clove, minced
28 oz. can crushed tomatoes
1 Tbsp. basil
1 Tbsp. oregano
Salt & Pepper
1 container ricotta cheese, 16 oz
1 egg, lightly beaten
1 Tbsp. parsley
2 cups shredded mozzarella, ½ cup reserved
¼ cup parmesan cheese
5-6 full size matzo crackers
In a large saucepan heat the olive oil over medium high heat. Add the chopped meat, carrots and garlic. Cook, stirring occasionally, until meat is cooked through and carrots are softened and starting to brown, about 10-12 minutes.
Add the crushed tomatoes, basil and oregano to the meat mixture. Bring tomato mixture to a simmer, season to taste with salt and pepper. Simmer for about 20 minutes, remove from heat and set aside.
Meanwhile, in a large bowl combine the ricotta cheese, egg, parsley, and mozzarella cheese.
Preheat oven to 350 degrees.
To assemble the lasagna, ladle about ½ cup of the meat sauce onto the bottom of a 13X9 inch baking dish. Arrange the matzo crackers in a single layer to cover the bottom. Each layer uses about 1 ½ sheets of matzo.
Next spread about a cup of the meat over the matzo “noodles”. Then add a cup of the ricotta cheese over that.
Add another layer of matzo. Repeat twice. Top the lasagna with the remaining sauce, reserved mozzarella and sprinkle on the parmesan cheese.
Cover with foil and bake for 25-30 minutes. If making ahead you can cover and refrigerate or freeze unbaked lasagna. Use a layer of plastic wrap before you cover with foil. Remove the plastic wrap before baking!
And the VERDICT is:
Matthew (age 7): “There are matzo balls in this?”
Liam (age 6): “Pretty good”
Dylan (age 6): “I taste the afikomen but don’t see it”
*During Passover it is customary to play hide and seek with a piece of Matzo called the Afikomen. Children are rewarded with a small prize when they find the hidden piece of matzo and return it to the table. I decided to name our lasagna recipe after this tradition to see if my kids could “find” the matzo.
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