Scacchi Passover Lasagna Recipes

SCACCHI (MEDITERRANEAN PASSOVER "LASAGNA")

Steps:

• Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.
• Now for the vegetable filling! In a little olive oil, cook the onions until translucent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.
• Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.
• Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.
• Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.
• Drizzle the beaten egg/chicken broth along the top of the dish.
• Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.

SCACCHI (PASSOVER LASAGNA)

Steps:

• In a skillet, heat the olive oil over medium heat until it shimmers. Add the meat and onions with a pinch of salt, and saute until onions are translucent and meat has lost most of its pink color. Drain any excess fat. Add garlic, cinnamon, allspice and raisins with their soaking liquid. Continue to cook until soaking liquid is absorbed. Transfer to a bowl and set aside. When slightly cooled, 15-20 minutes, stir in beaten eggs.
• In same skillet, heat olive oil over medium heat until it shimmers. Add onions and saute until the edges begin to brown. Add mushrooms and pine nuts. Cook until mushrooms give up their water and become limp. Add spinach; if using fresh spinach, add 1 tbsp water. Add nutmeg and cook until spinach is completely limp and mixture is fairly dry. Transfer to a bowl and set aside. When slightly cooled, 15-20 minutes, stir in beaten eggs.
• Preheat oven to 350°F Grease a 13x9x2 baking dish with oil or spray. Soak matzo in hot chicken broth until softened and flexible. Place two soaked matzos in the bottom of the dish. Cover with 2/3 of meat mixture. Top with two more soaked matzos. Cover with 2/3 of spinach mixture. Top with two more soaked matzos. Stir remaining meat and spinach mixtures together and spread over matzos. Top with remaining two soaked matzos. Beat eggs with 1/4-1/2 c cool chicken broth and pour over everything. Bake in preheated oven 30-40 minutes until heated through and golden brown.