- 8
Ingredients
- For sauce:
- 1 large onion, peeled and chopped fine
- 3 teaspoons vegetable oil
- 1 10-ounce package mushrooms, cleaned and sliced
- 1/4 cup beef or chicken broth
- For lasagna:
- 3 medium onions, peeled and chopped
- 2 teaspoons vegetable oil
- 1 1/2 lbs ground beef
- 1 14 oz can tomato-mushroom sauce
- 3 eggs
- 1/2 cup dry white wine
- 4 boards of matzo
- Salt and pepper to taste
Preparation
Step 1
1. To prepare sauce, saute onions in 1 teaspoon oil with mushrooms until lightly browned. Add broth, allow flavors to blend, mixing occasionally. Set aside.
2. To prepare lasagna, in a large skillet, saute onions in oil over medium heat, until translucent. Add chopped meat and continue cooking, stirring until meat is brown and crumbly. Drain off fat. Add tomato sauce and mix thoroughly. Season with salt and pepper. Cook 1-2 minutes longer. Remove from heat.
3. In a large, wide bowl, beat eggs with wine. Dip matzo boards into this mixture until they are slightly limp. (You might have to cut matzo in half to fit into the bowl.) using 2 whole matzo boards for each lasagna layer, alternate with the meat mixture in lasagna pan, starting and ending with matzos. If there is and egg/wine mixture left pour it over the lasagna. Cover dish (try not to have foil touch top of matzo as it can stick) and bake in a 375 degrees F. oven for 35 minutes.
4. Remove lasagna from oven, remove cover and spread mushroom sauce on top. Bake, uncovered, for 15 more minutes.