Recipe - Veggie Lasagna I

7 Matzos (up to 8)
3 Eggs or equivalent egg
substitute
8 ounce Mozzarella cheese, cut or sliced up
1 pound Fresh spinach, chopped or
1 Box (10 oz) frozen chopped
spinach
1 lg Onion, chopped
4 Cloves garlic, chopped (up
to 6)
2 bn Scallions, cut or sliced up
One half pound Fresh mushrooms, cut or sliced up
One half cup Chopped carrots
1 md Zucchini, cut or sliced up
2 teaspoon Dried oregano, crushed
1 tablespoon Olive oil, butter or
margarine
Freshly ground black pepper
32 ounce Your favorite red sauce (up
to 34)

Barbara Wasser's Kosher Passover Kitchen

9 X 13 casserole dish, lightly greased or sprayed. Preheat oven to 350º F.

1. Wet each piece of matzo and set aside.

2. Beat the eggs with a whisk and add the oregano.

3. In a large frying pan, sauté the onion until transparent

4. Add the garlic and scallions and continue to cook.

5. Add the carrots, zucchini and mushrooms and continue to sauté.

6. Finally add the spinach and cook until wilted.

7. Add the eggs and combine well, seasoning with freshly ground black
pepper .8. Cover the bottom of the prepared pan with red sauce.

9. Place a layer of matzos over the sauce.

10. Put a layer of the vegetable mixture on top of the matzos.

11. Continue layering sauce, matzos and veggies, ending with matzos and
sauce.

12. Cover the top with the mozzarella cheese.

13. Bake for 45 minutes in a 350º F oven.

14. Let the lasagna rest for 15 minutes before cutting.

May be baked ahead, cut when cool and reheated (covered).

Serves: 8 people Posted to JEWISHFOOD digest V97 #110 by
swass@global2000.net (Barbara & Steve Wasser) on Apr 2, 1997