Eggplant Matzo Lasagna Recipe

Name: Eggplant Matzo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 cups sliced mushrooms; 3 garlic cloves, crushed; 1/4 cup chopped fresh parsley; 1/4 cup dry red wine; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 1/4 teaspoon black pepper; 1 (28-ounce) can tomato puree; 1 large eggplant, peeled and cut into 1/2-inch slices (about 1 1/4 pounds); Vegetable cooking spray; 6 tablespoons grated Parmesan cheese, divided; 1 (15-ounce) container nonfat ricotta cheese; 3 slices American matzo

Servings: persons

1 tablespoon olive oil
3 cups sliced mushrooms
3 garlic cloves, crushed
1/4 cup chopped fresh parsley
1/4 cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (28-ounce) can tomato puree
1 large eggplant, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)
Vegetable cooking spray
6 tablespoons grated Parmesan cheese, divided
1 (15-ounce) container nonfat ricotta cheese
3 slices American matzo

1
Heat oil in a saucepan over medium-high heat. Add mushrooms and garlic; saute 5 minutes. Stir in parsley, wine, basil, oregano, peppers, and puree. Partially cover, reduce heat to medium-low; simmer 30 minutes. Remove from heat.
2
Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray. Bake at 400u00b0 for 30 minutes, turning the slices over after 15 minutes. Remove from baking sheet, and let cool. Cut the eggplant slices into 1/2-inch pieces, and set aside.
3
Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
4
Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 1 1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture. Repeat the layers, ending with the tomato mixture. Sprinkle with remaining 2 tablespoons of Parmesan cheese.
5
Cover and bake at 350u00b0 for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 cups sliced mushrooms, 3 garlic cloves, crushed, 1/4 cup chopped fresh parsley, and more.

Yes, Eggplant Matzo Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Matzo Lasagna

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