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1
Peel and slice your potatoes. Definitely use a mandolin if you have one. After slicing I like to soak them in a large mixing bowl with salted water. This will get rid of excess starch.
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2
Slice your eggplant and salt them generously. Place them in a colander over another dish. This will remove the bitterness.
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3
Heat up one tablespoon of olive oil in a saucepan, and add half of the garlic. Then add canned tomatoes and simmer. Add salt and wine to taste. Continue to simmer while preparing your other ingredients. You can add a small handful of basil!
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4
In a frying pan heat up the remaining olive oil and add the rest of the garlic. Quickly wilt the basil and spinach. Salt to taste.
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5
In a mixing bowl stir in the wilted spinach and basil with the ricotta and half of the mozzarella.
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6
Finely chop the remaining vegetables. Pan fry all of the vegetables in olive oil.
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7
Preheat oven to 375.
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8
In another frying pan, heat butter and add shallots with some salt. Add your matzo meal and mix together. Then slowly add in your milk. This bechamel will be the top layer of your po-sagna!
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9
Rinse salt off of the eggplant and leave on paper towel.
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10
Use a large casserole dish (or two smaller ones) to assemble. For the bottom layer, dish out enough tomato sauce to cover the dish's surface. Then add a layer of potato. Then alternate layers of either the vegetables with tomato sauce and some mozzarella, and the ricotta and spinach mixture, between layers of potato. For the very top spread a layer of tomato sauce and then your bechamel.
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11
Cover with tin foil and bake for one hour. Bake uncover for the last 15 or twenty minutes. Remove when the po-sagna is golden and bubbly. Wait 5 minutes before serving.
