Subj : 7/28 Nat Lasagna Day - 4
To   : All
From : Dave Drum
Date : Tue Jul 26 2022 12:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Matzo Lasagna
 Categories: Breads, Cheese, Vegetables, Herbs, Chilies
      Yield: 8 Servings
 
    1/4 c  Extra-virgin olive oil; more
           - for serving
      4 cl Garlic; thin sliced
      4    Anchovies; fine chopped
    1/2 ts Black pepper
    1/4 ts Red-pepper flakes; more for
           - serving
     56 oz (2 cans) whole peeled
           - tomatoes
    3/4 ts Fine sea salt; or more as
           - needed
      1    Rosemary sprig
  2 3/4 c  (24 oz) whole-milk ricotta;
           - preferably fresh
      1 lg Egg
    1/4 c  Basil leaves; chopped, more
           - for serving
    3/4 ts Fresh ground black pepper
    1/4 ts Fresh grated nutmeg
     10 oz Box egg or salted matzo
      1 lb Fresh mozzarella; sliced,
           - torn in bite-size pieces
    1/2 c  Fresh grated Parmesan
 
    Set oven @ 375°F/190°C.
  
  In a large pot over medium, heat oil, and stir in
  garlic, anchovies, pepper and red-pepper flakes. Cook
  until garlic starts to brown, 3 to 5 minutes.
  
  Use your hands to squeeze and crush the whole tomatoes
  as you add them to the pot, along with any liquid in the
  cans (or use kitchen shears to cut the tomatoes in the
  can). Stir in 1/2 teaspoon salt and rosemary sprig,
  bring to a gentle simmer, and simmer at medium-low heat
  for 20 minutes.
  
  Meanwhile, in a medium bowl, stir together ricotta, egg,
  basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
  
  To assemble the lasagna, spread generous 1/2 cup sauce
  on the bottom of a 9" by 13" baking dish. Place matzo
  crackers in an even layer on top, breaking crackers to
  fit as necessary.
  
  Spread half the ricotta mixture over the matzo layer,
  spreading all the way to the edges. Top with generous
  3/4 cup tomato sauce, then scatter with 1/3 of the
  mozzarella.
  
  Repeat matzo, ricotta, tomato sauce, and mozzarella
  layers.
  
  Top with a final layer of matzo, then spread remaining
  tomato sauce (about 2 cups) on top, making sure all of
  the matzo is covered. Top with remaining mozzarella and
      1/2    cup Parmesan.
  
  Cover with foil and bake for 20 minutes. Remove foil and
  continue to bake until cheese is golden and sauce is
  bubbly, about 20 to 25 minutes longer. Remove from oven
  and let cool for 5 to 10 minutes, then serve topped with
  more basil, a drizzle of olive oil and more red-pepper
  flakes, if you like.
  
  Recipe by: Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... To a cat, "NO!" means "Not while I'm looking".
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