Scacchi Passover Lasagna Food

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MEDITERRANEAN LASAGNA (COOKING LIGHT)



Mediterranean Lasagna (Cooking Light) image

Make and share this Mediterranean Lasagna (Cooking Light) recipe from Food.com.

Provided by seesko

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

cooking spray
2 cups chopped leeks
1 1/2 cups chopped onions
1 teaspoon dried mint flakes
1/2 teaspoon fennel seed
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) bottle roasted red peppers, drained and chopped
1 cup drained canned cannellini beans
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups nonfat milk
1 (4 ounce) package crumbled feta cheese
3 tablespoons grated fresh parmesan cheese, divided
6 no-boil lasagna noodles (such as Barilla or Vigo)
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 375°.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
  • Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
  • Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
  • Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

Nutrition Facts : Calories 327.2, Fat 13.5, SaturatedFat 8.5, Cholesterol 47.5, Sodium 1214.7, Carbohydrate 33.7, Fiber 8.6, Sugar 8.3, Protein 21.6

PASSOVER MATZO LASAGNA



Passover Matzo Lasagna image

You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.

Provided by Chef4Six

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 50m

Yield 12

Number Of Ingredients 5

6 matzo sheets
4 eggs, lightly beaten
1 (24 ounce) carton cottage cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (28 ounce) jar marinara sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 23.2 g, Cholesterol 83.8 mg, Fat 8.9 g, Fiber 1.7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 636.9 mg, Sugar 6.8 g

SCACCHI (MEDITERRANEAN PASSOVER "LASAGNA")



Scacchi (Mediterranean Passover

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling.

Provided by Sephardi Kitchen

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

8 -10 matzos
1 cup chicken broth or 1 cup stock, warm
3 eggs, beaten with a little broth
1 1/2 lbs ground beef or 1 1/2 lbs lamb
1 onion, chopped
1 -2 garlic clove
1/4 cup fresh parsley, chopped
1/2 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins, soaked in warm water
1 1/2 lbs spinach
1/2 lb button mushroom, sliced
2 medium onions, diced
1/4 cup pine nuts
1/2 teaspoon nutmeg

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.

MEDITERRANEAN VEGGIE LASAGNA



Mediterranean Veggie Lasagna image

Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

Provided by Malriah

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed and sliced
2 (14 ounce) cans black olives, halved
1 red onion, chopped
3 stalks celery, diced
10 green onions, sliced
2 small zucchini, diced
1 large roasted red pepper, diced
1 (10 ounce) package frozen spinach, thawed
2 tablespoons fresh diced garlic
2 lbs asparagus, trimmed and chopped into 1/2 inch pieces
10 ounces sun-dried tomatoes packed in oil, drained and diced
3 tablespoons fresh sweet basil, chopped
15 lasagna noodles, cooked according to package instructions
8 ounces asiago cheese, shredded (or feta if you would prefer)
6 tablespoons butter
1/2 cup flour
5 cups milk

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in a large pot over medium-high heat.
  • Add red onion, green onion, garlic and celery.
  • Saute until onion is translucent and celery starts to soften.
  • Add other veggies, one by one, stirring before adding the next.
  • Cover and cook 5 minutes, stirring once.
  • Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
  • Season with salt and pepper.
  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour.
  • Whisk 2 minutes.
  • Gradually whisk in milk.
  • Cook until mixture comes to a boil, whisking often.
  • Remove from heat and season with salt and pepper.
  • Spoon 1 cup of sauce over bottom of your lasagna pan.
  • Arrange 5 lasagna noodles atop sauce, overlapping slightly.
  • Spoon half of vegetables over noodles.
  • Spoon 1 1/2 cups sauce over veggies.
  • Sprinkle 1/3 of your cheese over sauce.
  • Repeat each layer once.
  • Top with the last 5 lasagna noodles.
  • Spoon remaining sauce over noodles.
  • Top with remaining cheese.
  • This is where you would refrigerate for later use, just cover tightly.
  • Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
  • Remove from oven and allow to stand for at least 10-15 minutes before slicing.

MEDITERRANEAN LASAGNA



Mediterranean Lasagna image

Make and share this Mediterranean Lasagna recipe from Food.com.

Provided by VKuuipo Bridges

Categories     < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, large diced
1 tablespoon garlic, minced
1 (19 7/8 ounce) package Italian sausages (casings removed) or 1 (19 7/8 ounce) package all natural italian ground sausage
1 lb ground beef
1 (32 ounce) container ricotta cheese
8 ounces feta cheese
4 cups mozzarella cheese, shredded
2 cups parmesan cheese, shredded
2 eggs, beaten
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon black pepper
1 (10 ounce) package fresh spinach, chopped
1 (7 ounce) jar roasted red peppers, chopped
2 tablespoons basil
1 lb cooked lasagna noodles
2 (26 ounce) jars pasta sauce

Steps:

  • Add oil to pan on medium heat, add onion and garlic.
  • Sweat onion mixture until onions are translucent, do not brown.
  • Remove and cool.
  • Brown ground beef and sausage, drain and reserve.
  • In a mixing bowl add ricotta, feta and 3 cups of mozzarella and 1 cup Parmesan cheese, eggs, oregano, thyme and pepper.
  • Mix well.
  • Mix spinach, sweated onion, roasted peppers and basil into a bowl.
  • In a 9x13 pan place 4 noodles overlapping edges and 1 1/4 cup pasta sauce.
  • Add 1 cup of beef and Italian mixture over top.
  • Next, add 2 cups of cheese mix and 1 cup of spinach, top with noodles then repeat until ingredients are all used.
  • Top lasagna with reserved mozzarella and parmesan cheese.
  • Bake at 350°F for 1 hr or until heated thorough.

Nutrition Facts : Calories 1630.2, Fat 105.4, SaturatedFat 50.2, Cholesterol 380.1, Sodium 4450.5, Carbohydrate 70.4, Fiber 4.4, Sugar 27.3, Protein 98.3

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