Layers:
6 matzos
2 eggs or 3 to 4 egg yolks
1/4 cup water
1/3 cup sugar
1/3 cup cocoa + dash cinnamon, OR
2 tablespoons cinnamon + 1 teaspoon ginger
Another 2 tablespoons sugar
Oil

Filling:
1/2 cup almonds, ground
1/4 cup sugar
2 tablespoons oil
1/2 cup bittersweet chocolate chips, OR
1/2 cup raisins or other dried fruit + 1/4 cup wine

Grease small loaf pan.

Beat eggs or egg yolks with water and sugar. Break matzos in half, then place in beaten egg mixture to soak for at least 15 minutes. Flip at least once, to ensure that matzos are thoroughly soaked.

Meanwhile prepare filling by mixing almonds, sugar, and oil. If using fruits, heat wine in small pan and add fruits to soften for 15 minutes. Once soaked, drain fruits and chop into small dice. (Use the wine for charoset next year, when you'll have this recipe in time to make it for the first days!) Add diced fruit OR chocolate chips to almond mix. You should have a lumpy, grainy mix.

Assemble by layering in loaf pan the softened 1/2 matzos, sprinkled with sugar, cocoa/cinnamon or cinnamon/ginger, and the filling. Start with the matzos at the bottom and end with a layer of filling at the top. You should end up with 4 to 5 layers of matzo, since the 1/2-matzos don't exactly fit the pan. If you like, you can pour over the remaining egg mixture before adding the last layer of filling.

Dribble a bit of oil over top and allow the layered lasagna to settle in the fridge for at least 1/2 hour and up to overnight. Bake at 325°F for 45 minutes, then test with a knife or toothpick to see if it's done.

Now comes the best part of any recipe: eat.

Posted by Shayna Kravetz

Nutritional Info Per Serving: N/A