Recipe - Mushroom Matzoh Lasagna

3 tablespoon Olive oil
2 lg Onions, chopped
2 Cloves garlic, chopped
1 One half pound Mushrooms, chopped
1 cup Chopped tomatoes
One half teaspoon Oregano
Salt and pepper
5 Matzohs
1 cup Grated Jack cheese
One half cup Grated Parmesan cheese
1 cup Tomato sauce

Heat oil in large skillet. Cook onions, garlic and mushrooms until soft,
about six minutes. Stir in tomatoes and oregano and simmer 10 minutes.
Taste for salt and pepper and set aside.

Preheat oven to 350°F and grease an eightinch square baking pan. Soften
matzohs by holding under warm running water for a few seconds. Spread two
tablespoons tomato sauce on bottom of pan. Layer matzohs alternately with
mushroomonion mixture and jack cheese ending with a layer of matzoh on
top. Pour remaining tomato sauce over all, sprinkle with Parmesan cheese
and bake about 30 minutes or until bubbly. Let cool slightly and cut into
squares to serve. serves 6

Posted to JEWISHFOOD digest V97 #054 by alotzkar@direct.ca (Al) on Jan 16,
1904.