Spinach and Ricotta (Matzah) Lasanga
DESCRIPTION
Eight days of unleavened bread can take its toll on the body and on the chef. This wonderful and refreshing recipe by Danya Weiner is sure to add a smile. It’s easy to make and makes for a nice dairy option to the common meat lasagne.
INGREDIENTS
- 2 tablespoons olive oil
- 2 leeks (finely sliced, white part only)
- 5 garlic cloves (finely sliced)
- 1 pound fresh spinach leaves (washed thoroughly and dried)
- 1 pound fresh ricotta
- ½ pound mozzarella (shredded)
- Salt and fresh ground pepper
- 6-8 matzahs
INSTRUCTIONS
Preparation:
- Heat the olive oil in a large pan, add the leeks and cook over medium heat for 5-7 minutes, until softened. Add the garlic and cook for another 2-3 minutes. Add the spinach (in batches), and cook until completely wilted. Season with salt and pepper. Remove from heat and allow to cool for 10 minutes. Once cooled to touch, coarsely chop the mixture.
- In a large bowl, mix together the ricotta and half of the mozzarella. Add the chopped spinach mixture and season with salt and pepper to taste.
- Preheat oven to 350ºF.
- Prepare the lasagna: slightly wet the matzah with water and place one layer of matzah on the bottom of the dish, so that it is completely covered. Pour over ⅓ of the spinach ricotta mixture and sprinkle over a bit of mozzarella. Continue until you have 4 even layers, finishing with a layer of the spinach ricotta mixture. Sprinkle over remaining mozzarella.
- Bake for 35 minutes and serve warm.
Notes
Ingredients for a 9×13 inch baking dish:
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