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Vegetarian Passover Lasagna

Servings 24 squares

Ingredients

  • No-stick cooking spray
  • 2 vegetable bouillon cubes
  • 6 tbsp. olive oil, or more, if needed
  • 2 large onions, sliced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 9 pieces of commercially prepared matzah
  • 2 zucchinis sliced into circles about 1/8-inch thick
  • 6 garlic cloves, minced
  • 2/3 cup Parmesan cheese, optional
  • 1 lb. of mushrooms, sliced
  • 3 dried sage leaves, crushed
  • 2 large pinches of dried rosemary needles
  • 6 eggs
  • Juice from half a lemon

Instructions

  1. Coat 10x15" baking pan with cooking spray and reserve. In second baking pan, dissolve bouillon cubes in 3 cups of boiling water and reserve. Preheat oven to 350ºF.
  2. In a large skillet, heat 2 tablespoons of olive oil on a medium flame. Add onions and sprinkle with salt and pepper. Sauté until onion slices wilt, about 5 minutes. Move onions to prepared pan and distribute evenly.
  3. Submerge 3 squares of matzah into bouillon bath until barely softened. Gently lift matzah pieces one at a time. Cover onion layer with the first 2 pieces of matzah. Break the third piece in half to fill in the edges on one side. (Don'’t worry if matzah falls apart slightly. But if it completely disintegrates, soften additional pieces.)
  4. To the skillet, add 2 tablespoons of olive oil. Add zucchini and half the garlic, sprinkling lightly with salt and pepper. Saute until wilted, about 5 minutes. Cover matzah layer with zucchini mixture. Sprinkle 1/3 cup of Parmesan cheese on top, if using.
  5. Repeat Step 3 and cover zucchini layer with 3 pieces of matzah.
  6. To the skillet, add 2 tablespoons of olive oil. Add mushrooms and remaining garlic, sprinkling lightly with salt and pepper, plus sage and rosemary. Saute until mushrooms wilt, about 5 minutes. Cover second matzah layer with mushroom mixture. Sprinkle 1/3 cup Parmesan cheese on top, if using.
  7. Repeat Step 3 and cover mushroom layer with 3 pieces of matzah.
  8. In a large mixing bowl, beat eggs until foamy. Add lemon juice and 1 cup of bouillon and beat again. Pour egg mixture over the top of the lasagna. With a spatula, press down on the lasagna to even out liquids.
  9. Bake until lasagna is firmly set and bubbles at the edges, about 45 minutes.

Recipe Notes

For a parve version, omit the Parmesan cheese. Recipe can be served immediately or made 2 days ahead, refrigerated, and reheated. Recipe freezes well.