• 7/28 Nat Lasagna Day - 4

    From Dave Drum@1:3634/12 to All on Tuesday, July 26, 2022 12:15:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Matzo Lasagna
    Categories: Breads, Cheese, Vegetables, Herbs, Chilies
    Yield: 8 Servings

    1/4 c Extra-virgin olive oil; more
    - for serving
    4 cl Garlic; thin sliced
    4 Anchovies; fine chopped
    1/2 ts Black pepper
    1/4 ts Red-pepper flakes; more for
    - serving
    56 oz (2 cans) whole peeled
    - tomatoes
    3/4 ts Fine sea salt; or more as
    - needed
    1 Rosemary sprig
    2 3/4 c (24 oz) whole-milk ricotta;
    - preferably fresh
    1 lg Egg
    1/4 c Basil leaves; chopped, more
    - for serving
    3/4 ts Fresh ground black pepper
    1/4 ts Fresh grated nutmeg
    10 oz Box egg or salted matzo
    1 lb Fresh mozzarella; sliced,
    - torn in bite-size pieces
    1/2 c Fresh grated Parmesan

    Set oven @ 375°F/190°C.

    In a large pot over medium, heat oil, and stir in
    garlic, anchovies, pepper and red-pepper flakes. Cook
    until garlic starts to brown, 3 to 5 minutes.

    Use your hands to squeeze and crush the whole tomatoes
    as you add them to the pot, along with any liquid in the
    cans (or use kitchen shears to cut the tomatoes in the
    can). Stir in 1/2 teaspoon salt and rosemary sprig,
    bring to a gentle simmer, and simmer at medium-low heat
    for 20 minutes.

    Meanwhile, in a medium bowl, stir together ricotta, egg,
    basil, pepper, remaining 1/4 teaspoon salt and nutmeg.

    To assemble the lasagna, spread generous 1/2 cup sauce
    on the bottom of a 9" by 13" baking dish. Place matzo
    crackers in an even layer on top, breaking crackers to
    fit as necessary.

    Spread half the ricotta mixture over the matzo layer,
    spreading all the way to the edges. Top with generous
    3/4 cup tomato sauce, then scatter with 1/3 of the
    mozzarella.

    Repeat matzo, ricotta, tomato sauce, and mozzarella
    layers.

    Top with a final layer of matzo, then spread remaining
    tomato sauce (about 2 cups) on top, making sure all of
    the matzo is covered. Top with remaining mozzarella and
    1/2 cup Parmesan.

    Cover with foil and bake for 20 minutes. Remove foil and
    continue to bake until cheese is golden and sauce is
    bubbly, about 20 to 25 minutes longer. Remove from oven
    and let cool for 5 to 10 minutes, then serve topped with
    more basil, a drizzle of olive oil and more red-pepper
    flakes, if you like.

    Recipe by: Melissa Clark

    RECIPE FROM: https://cooking.nytimes.com

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