the lasagna recipes

A Lasagna Recipe Inspired by Judaism

Pessah is the jewish Passover, celebrated around the same period of the year as the Christian Easter, and here is a recipe that looks like a real lasagna, but instead of using lasagna noodles, here we use the matzah, or the unleavened bread prescribed by Judaism for Passover.

A matza (Matzot plural, מַצָּה Hebrew), is an unleavened bread, eaten during the Passover period. Its origin comes from the Exodus of the Hebrews. According to the biblical text and the oral tradition, when they left Egypt, they did not have time to let the bread rise, and the result was the matza. For Passover, the ingredients are flour and water.

Ingredients (for 4 people):

* 1 can of whole and peeled tomatoes,
* 1 red pepper,
* 1 lb. of ground beef lean meat
* 1 onion,
* 1 small can tomato paste,
* 1 pack of spigol spice mix, can be substituted by 2 teaspoons safran
* salt, pepper and
* Passover matzah unleavened bread.


1) Clean well and chop the pepper and onion into pieces, mix with the tomatoes.

2) In a saucepan over medium heat setting, put the tomatoes, onion and red pepper, add salt, pepper and spigol. Mix in the tomato paste. At the first sign of boiling, reduce heat and simmer for 1/2 hour.

3) Meanwhile chop the meat and start cooking in a saucepan, cover the meat with half an inch of water, when water evaporates remove from heat, let it cool down and finely chop down for the second time, add a little salt and pepper.

4) Use your favorite lasagna pan to put this lasagna together;
Pour into the pan enough of the sauce to barely cover the bottom, place over a layer of matzah, and then a little more sauce, cover the sauce with meat, over the meat place another layer of matzah and spread some tomato sauce over again. You could if you wanted to, before sprinkling the breadcrumbs over the final layer, to put a second layer of meat and matzah.

5) Sprinkle breadcrumbs over the top matza layer.

Cover the pan with foil if you need to eat right away and slide in the oven, preheated to 400 °F. Bake for about 8 minutes.

If you want to freeze this lasagna for later, simply cover and put in the freezer.

Privacy Policy. Any suggestions or comments: