MATZO LASAGNE
Serves 4—5
Ingredients
1 medium onion (finely chopped)
1 tbsp oil
1oz (25g) butter
4oz mushrooms (sliced)
1 can of mushroom and tomato sauce
1lb (450g) fresh tomatoes (skinned or chopped)
2 teasp sugar
1/2 teasp lemon juice
1 tbsp chopped parsley
6oz (175g) grated cheese + 2 extra tbsp
2 large eggs.
Rakusens Traditional Matzos
Recipe
Heat the butter and oil in a sauce pan, and when the butter has melted add the onion and cook gently until soft and golden.
Add the sliced mushrooms.
Stir well and continue to fry for a further 2 or 3 minutes.
Now add all the remaining ingredients except the eggs and cheese and cook until the consistency of a thick coating sauce. Then taste and adjust the seasoning if necessary the sauce should be slightly sweet and sour.
Select an oven proof casserole dish about 2 inches (5cm) deep which is large enough to hold the matzo's without cutting them.
Grease the dish, then arrange layers of the softened matzo and the sauce, sprinkling each layer with grated cheese.
Use 3oz (75g) of cheese then pour over the 2 tbsp of cheese.
Bake for about 30 minutes until crisp brown.
Serve in squares.
Meat Version
Omit the butter and cheesee
Fry the onion in 2 tbsp of oil, then add the mushrooms and 1/2 lb (225g) mincemeat and cook until it loses its redness, stirring well with a fork.
Add all the ingredient above in the same way and cook the same way.