Matzah Bakeby Jeffrey Spitz Cohan
This version of a Passover lasagna will be a hit at your Seder, and you'll be tempted to make it throughout the year. (Go ahead. Give in to that temptation.)
6 pieces of matzah
16 ounces tomato sauce
1 package frozen spinach
1 cup vegan cheese shreds
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup matzah meal
- Prepare the sauce. To the tomato sauce, add the Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and pepper. (To spice it up, add 1/4 cup vegan buffalo sauce or pepper sauce. And to make it creamier, add 4 tablespoons of melted vegan butter.)
- Brush a baking pan with a light coating of olive oil.
- Cover bottom of pan with a layer of matzah.
- Cover matzah with the sauce.
- Add a layer of spinach.
- Add a layer of cheese spreads.
- Repeat steps 3-6 until you reach the top of the pan.
- Add a layer of matzah meal. (Make your own by grinding matzah in a blender.)
- Bake at 425 degrees for 25 minutes.
Outside of Passover, this can be made with tofu or lasagna noodles.