Mediterranean Matzah Lasagna with Spinach and Beef
This Mediterranean-inspired Passover lasagna is a delightful twist on traditional recipes. Using layers of leaven-free matzah instead of standard lasagna noodles, this dish is packed with flavors from the ground beef or lamb filling blended with sweet raisins and aromatic spices. A delicious vegetable medley featuring fresh spinach, mushrooms, and pine nuts adds a wholesome touch, making it a satisfying main course for your Passover celebrations. Perfect for family gatherings, each layer of this savory delicacy offers a unique taste, merging cultural heritage with culinary creativity.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Matzah
8-10 sheets (soaked in warm broth)
Chicken broth or stock
1 cup (warm)
Eggs
3 (beaten with a little broth)
Ground beef or lamb
1.5 lbs (browned)
Onion
1 (chopped)
Garlic
1-2 cloves (minced or crushed)
Fresh parsley
1/4 cup (chopped)
Allspice
1/2 teaspoon (ground)
Cinnamon
1 teaspoon (ground)
Raisins
1 cup (soaked in warm water)
Spinach
1.5 lbs (fresh or thawed)
Button mushrooms
1/2 lb (sliced)
Onions
2 medium (diced)
Pine nuts
1/4 cup (toasted, if desired)
Nutmeg
1/2 teaspoon (ground)
Instructions
1
Begin by preparing the meat filling. In a medium skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground beef or lamb and cook until browned. Drain any excess fat from the pan.
2
Stir in the soaked raisins, chopped parsley, allspice, and cinnamon. Cook for an additional 2-3 minutes until well combined and fragrant. Remove from heat and set the meat mixture aside.
3
For the vegetable filling, heat a splash of olive oil in a separate skillet. Sauté the diced onions until they are soft and translucent. Then, incorporate the sliced mushrooms and pine nuts, cooking for another 2-3 minutes until the mushrooms are tender.
4
Add the fresh spinach to the vegetable mixture, adding a small amount of water if needed to help wilt the spinach. Season with nutmeg and cook until the spinach is fully wilted. Remove from heat and set aside.
5
Preheat your oven to 350°F (175°C). Soak the matzah sheets in warm chicken broth until they are slightly softened and flexible, approximately 5 minutes.
6
Grease a 9x13 inch glass baking dish. Lay two soaked matzah sheets on the bottom, slightly overlapping them.
7
Spread an even layer of the meat filling over the matzah, followed by another layer of soaked matzah. Next, add a layer of the vegetable mixture over the second matzah layer.
8
Repeat the layering process until all fillings and matzah are used, ending with a final layer of soaked matzah on top.
9
In a small bowl, whisk together the beaten eggs and additional broth. Drizzle this mixture evenly across the top of the lasagna.
10
Bake in the preheated oven for 30-45 minutes, or until the top layer is golden brown. If the top matzah curls or appears too crispy, pour an additional splash of broth over the surface to keep it moist.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Matzah Lasagna?
Mediterranean Matzah Lasagna is a Passover-friendly dish that replaces traditional pasta sheets with matzah, layered with a spiced ground meat filling and a savory spinach and mushroom mixture.
Is this recipe appropriate for Passover?
Yes, this recipe is specifically designed for Passover as it uses leaven-free matzah instead of standard lasagna noodles.
Can I use ground lamb instead of ground beef?
Yes, you can use either 1.5 lbs of ground beef or ground lamb depending on your preference or availability.
How do I soften the matzah sheets for layering?
Soak the matzah sheets in warm chicken broth for approximately 5 minutes until they become slightly softened and flexible.
What spices give the meat filling its Mediterranean flavor?
The meat filling is flavored with a aromatic blend of ground allspice, cinnamon, and fresh chopped parsley.
Why are raisins included in the meat mixture?
Sweet raisins are added to provide a traditional Sephardic-inspired flavor profile that balances the savory spices and meat.
Do I need to soak the raisins before using them?
Yes, the recipe recommends soaking the raisins in warm water before adding them to the meat mixture.
How do I prepare the vegetable filling?
Sauté diced onions, then add sliced mushrooms and pine nuts. Finally, add fresh spinach and a splash of water, cooking until the spinach is wilted.
What type of mushrooms should I use?
The recipe calls for 1/2 lb of sliced button mushrooms, but other varieties like cremini can also be used.
Should the pine nuts be toasted?
Toasting the pine nuts is optional but recommended as it enhances their nutty flavor within the vegetable layer.
What spice is used to season the spinach mixture?
Ground nutmeg is used to season the spinach and mushroom mixture, providing a warm, earthy depth.
How many sheets of matzah do I need?
You will need between 8 and 10 sheets of matzah, depending on the number of layers and the size of your dish.
What size baking dish is required?
A greased 9x13 inch glass baking dish is the ideal size for this recipe.
What is the order of layering the lasagna?
Start with two soaked matzah sheets, add the meat filling, another matzah layer, the vegetable mixture, and repeat until the ingredients are used, finishing with matzah on top.
What is the purpose of the egg and broth mixture?
Whisking eggs with broth and drizzling it over the top helps bind the layers together and ensures the lasagna stays moist during baking.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C) before baking the lasagna.
How long does the matzah lasagna need to bake?
Bake the lasagna for 30 to 45 minutes, or until the top layer becomes golden brown.
What should I do if the top matzah layer looks too dry or curly?
If the top matzah layer appears too crispy or begins to curl, pour an additional splash of chicken broth over the surface to moisten it.
Can I use frozen spinach instead of fresh?
Yes, you can use thawed frozen spinach, but ensure you squeeze out all excess moisture before adding it to the skillet.
Should I drain the fat from the meat?
Yes, after browning the ground beef or lamb with onions, it is important to drain any excess fat from the pan.
Is there a vegetarian option for this recipe?
While the primary recipe uses meat, you can create a vegetarian version by replacing the meat filling with additional roasted vegetables or a plant-based meat alternative compatible with Passover.
How many onions are needed in total?
The recipe uses three onions total: one chopped onion for the meat filling and two medium diced onions for the vegetable filling.
How many garlic cloves should I use?
Use 1 to 2 cloves of garlic, either minced or crushed, depending on your flavor preference.
What gives this recipe a Sephardic influence?
The use of warming spices like cinnamon and allspice combined with raisins and pine nuts is characteristic of Sephardic Jewish culinary traditions.
Can I substitute the chicken broth?
Vegetable broth can be used as a substitute for chicken broth if you prefer.
How do I ensure the matzah doesn't fall apart when soaking?
Watch the matzah carefully and limit soaking to 5 minutes; it should be flexible but not disintegrating before you move it to the baking dish.
Is this a main course or a side dish?
Due to its protein and vegetable content, this dish is intended to be served as a satisfying main course.
Can I prepare the fillings ahead of time?
Yes, you can prepare both the meat and vegetable fillings in advance and store them in the refrigerator until you are ready to assemble and bake.
What is the texture of the finished lasagna?
When properly soaked and baked, the matzah takes on a texture similar to soft pasta noodles, while the top remains slightly crisp.
How many people does this recipe serve?
While serving size can vary, a 9x13 inch lasagna typically serves 8 to 10 people as part of a multi-course Passover meal.