Return to Main Recipes Page/Return to Home Page

"Lasagna," Matzo w/Veal (M, KLP, TNT)
Source: Canadian Jewish News in Toronto
Serves: 4 to 5

1 small clove garlic, minced
1 medium onion, chopped fine
1 pound ground veal
2 eggs, slightly beaten
1 tbsp. matzo meal
1 tbsp. ketchup
1/2 tsp. salt
1/4 tsp. pepper

1 medium onion, coarsely chopped
1 stalk celery, chopped
1 tbsp. oil
1 tbsp. potato starch
1 10-ounce can of tomato mushroom sauce
1/4 cup water

2 eggs, slightly beaten
1/2 cup dry red wine
3 matzo sheets

Make Filling:
Cook onion, garlic, and veal uncovered on high power in microwave until veal is no longer pink, about six minutes, stirring every minute to break up meat. Add remaining ingredients and combine.

Make Sauce:
In a 4-cup measure or bowl, cook celery, onions, and oil uncovered on high power for 3 minutes. Dissolve potato starch in two tbsp. of the water, then add to onion mixture with remaining water and tomato-mushroom sauce and stir.

Make Matzo and Assembly:
Mix wine and eggs on a flat plate.

In a 8" square (matzo-size) casserole spread two tbsp. of sauce. Dip one sheet of matzo in the egg-wine mixture, covering both sides and place on sauce. Cover with half the filling. Repeat matzo, meat and sauce layers, cover with third matzo sheet and remaining sauce. cook, covered on High power, four minutes, then 70 percent power for six minutes. Allow to stand 10 minutes.

Poster's Notes:
In case anyone is getting bored with the usual turkey, chicken, and brisket, try this recipe. My family really likes it as an alternate and they really enjoy it.

This recipe is made in the microwave, but I make it the old-fashioned way in the frying pan and bake it in the over for about 30 minutes.

Posted by Sylvia Kirshner

Nutritional Info Per Serving: N/A