Well, we’re in the home stretch of Passover, and so I thought I’d go with that old standby – matzoh lasagna – revamped “vegetarianmoviemaker-style”. 

The result was really, really good; the picture I took doesn’t do it justice. This was extremely easy and quick to make. Here’s what I did: 

Ingredients (for two generous pieces): 

2 pieces of matzoh (I used spelt, maybe it was egg matzoh; they were all in the same box, so I’m not sure, like I said, it’s been seven days….)

1 tbs olive oil

1 cup sliced white mushrooms

1/3 of a head of cauliflower, washed and cut into thin slices

1/3 yellow pepper, diced

1 cup or so of good quality (organic) tomato sauce (I caved here and bought some). 

1- 2 slices of mozzarella cheese (organic) 

How: 

Preheat oven to 375.

Cook the vegetables together with a little bit of olive oil until tender.  I sautéed and then covered the pan for a couple of minutes to help the vegetables along.

Heat up the sauce in a small sauce pan.

I used a loaf pan for baking. Take a bit of the sauce and spread it along the bottom of the pan.

Break the first piece of matzoh in half, and put it on the bottom of the pan, to create the first layer. Then take the vegetables, and put on top of the matzoh. Cover with the other half of matzoh, then spoon some tomato sauce on top. 

Repeat, until you’ve used both pieces of matzoh and all the vegetables. 

Cover the final half of matzoh with the cheese, torn into small pieces, then cover with sauce. 

Cover the lasagna with foil and bake for about 20 minutes. Take the foil off and continue baking for another 5 – 10 minutes. 

Remove from oven, cut in half, and enjoy! 

*a note: I seem to recall that some recipes suggest that you wet the matzoh before assembling the lasagna. I tried that first — the matzoh became a gushy, yucky mess. Not wetting the matzoh was the way to go.