Return to Main Recipes Page/Return to Home Page

"Lasagna," Matzo w/Beef (M, KLP, TNT)
Source: "Classic Cooking Of The Italian Jews," by Eda Servi Machlin
Serves: 20

Beef sauce:
3 lbs. ground beef
1 large can tomato sauce
1 package of frozen chopped onions, peppers and celery (or 1 cup chopped onions and 1/2 cup each chopped celery and peppers)
1/2 cup carrots, chopped
1 cup red wine, preferably dry
1 cup beef broth
2 tsp. oregano
1 tsp. thyme
2 tablespoons tomato paste

Mushroom Sauce:
2 lbs. assorted mushrooms, sliced
6 dried porcini mushrooms soaked until soft in hot water, sliced and stems discarded (save soaking liquid), optional, but adds and earthy flavor
1 cup beef broth
1 cup wine, as above
3 tablespoons tomato paste
1 tsp. savory
1 tsp. oregano
1 tsp. thyme or 3 tsp. Italian herbs

For Assembly:
2 aluminum foil trays, lasagna sized
Olive oil spray
2 cans pareve cream of celery or mushroom soup
About 16 matzo boards

Make Meat Sauce:
Sauté vegetables in a large sauté or fry pan with a bit of olive oil or olive oil spray. When vegetables are soft, but not brown, add meat. Stir constantly until all pink is gone. Add remaining ingredients and cook until sauce thickens, about 20 minutes.

Make Mushroom Sauce:
Sauté mushrooms in separate pot. Add above ingredients including soaking water from mushrooms (without sandy sediment in bottom).

Cook until sauce is reduced and mushrooms are thoroughly cooked.

Spray the pans with the oil or grease with olive oil. Ladle one of the sauces on the bottom. Cover with matzo and ladle the other sauce on top. Cover with matzo. Repeat above alternating sauces until pan is filled. I used about 8 matzos, 1-1/2 for each layer. End with a sauce on top. Dilute the can of soup with 1/2 can of water and spread evenly over the top.

Cover with foil and bake covered at 375°F for about 10 minutes. Remove cover and bake an additional 15 minutes.

Repeat for second pan.

Poster's Notes:
This recipe makes about 20 servings and can easily be cut in half. Since I never have less than 25 guests, I always cook in large quantities.

It can be made and cooked for 10 minutes and then frozen or sauces can be made in advance and quickly assembled before serving.

White wine or broth can be substituted for the red wine. The addition of the "cream" soup is strictly cosmetic and gives the appearance of melted cheese.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A