Pesach meat lasagna

Yield: 12 servings

Measure Ingredient
1 each Tb Oil
3 pounds Lean Ground Beef (1 1/2 kg)
2 larges Onions; chopped
1 each Garlic Clove; minced
1 small Green Pepper
2 cans (11oz/312g) Tomato-Mushroom
¼ cup Oil
1 large Onion; finely chopped
1 pounds Button Mushrooms (500g); sliced (about 6 cups)
6 eaches Eggs; beaten
¾ cup Dry White Wine
8 eaches Matzohs Sauce
1 large Carrot
3 eaches Tb Sugar
1 each Tb Salt
½ teaspoon Pepper
¼ teaspoon Salt
\N pinch Pepper
2 eaches Tb Potato Starch
2 cups Water
\N \N ===================





For meat sauce, heat oil in large saucepan or dutch oven over high heat. Add beef, cooking until crumbly or no longer pink. Reduce heat to medium. Stir in onions, garlic and green peppers. Cook 5 minutes or until vegetables are softened. Add tomato-mushroom sauce, carrot, sugar, salt and pepper. Bring to boil, reduce heat and simmer uncovered for 2 hours, stirring occasionally. Meanwhile, prepare mushroom sauce. Heat oil in a large skillet over medium heat. Stir in onion. Cook 5 minutes or until softened. Add mushrooms, salt and pepper. Cook, stirring occasionally, about 8 minutes or until mushrooms are tender. Disolve potato starch in water; stir in mushroom mixture. Cook, stirring, until mixture comes to boil and thickens. Remove from heat. In shallow pan, whisk together eggs and wine. Dip two matzohs into mixture, soaking about 10 seconds. Place matzoh side by side in greased 9 by 13 inch baking pan. Pour third of meat sauce over over top and continue layering, finishing layers with soaked matzohs. Pour in any remaining egg mixture. Pan will be very full. Cover with aluminum foil. Bake in preheated 375F oven 30 minutes. Spread mushroom sauce over top. Bake 15 minutes, uncovered, or until sauce is bubbling Makes 12 servings. From An Article: Jewish Food Too Good To Pass Over. By: Marion Kane (Food Editor) The Toronto Star 5 April, 1995

Submitted By SAM LEFKOWITZ On 04-07-95

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