Matzo Lasagna

Happy Easter! Happy Passover!

We returned from vacation just in time to enjoy the spring religious holiday celebrations. With my interfaith household, there is a little bit of everything. It is a delicious time of year. In spite of the absence of leavened bread, the Passover Seder meal is one of the most highly anticipated meals of the year in my husband’s family. Much of it centers around the famous beef brisket, which is paired with the hottest horseradish they can track down. If you’re curious, this year’s verdict was that Holy Schmitt’s had the best heat and flavor combination, and the Atomic blew everyone away, but wasn’t so flavorful otherwise.

It is no secret that one can create highly adequate substitutions for traditional dishes using matzo or matzo meal. (Egg, of course, produces magical effects even without yeast.) When my husband was young, he would come home from school almost every day during Passover and make matzo pizza. Story has it he was so proud of himself for this “invention.” God knows he can’t handle going more than a few days without his beloved pizza. I even got him this T-shirt for his birthday last year.
DSC_3999When we were in Paris, we passed over the bridge filled with “love locks“, and while we did not add our own, I thought this one at center might as well have been left by Matt.

When I was making matzo crunch/chocolate caramel matzo brittle for the Seder the other day, and some pieces were accidentally overlapping, Matt had the bright idea of matzo lasagna. A couple of days later, we decided to extend our vacation bonding time and cooked together with leftover matzo. We created two savory matzo lasagnas that incorporated cheeses and the remains of two different kind of pestos from the freezer.

This hardly deserves a written recipe, because you could throw whatever you want and whatever you have in the layers. Various sauces, vegetables, meat…even leftover brisket! Lasagna normally has a ricotta and egg mixture, but we didn’t have ricotta so we left that out. I found when searching Google for “matzo lasagna” that the top recipes use cottage cheese–didn’t have that either. I made one combined bowl of shredded mixed cheeses and split it between the two lasagnas. There are classier recipes out there. Needless to say, it’s hard to go wrong with melted cheese, sauce, and a carbohydrate vehicle.

Version 1:
Matzo Lasagna with Red Sauce and Basil Pesto

2.5 sheets matzo crackers, broken to fit your two-serving baking vessel
about 1.75 ounces mozzarella cheese, shredded
a little more than 1/2 ounce pecorino romano cheese, shredded
about 1/3 ounce parmesan cheese
about 1/2-3/4 Cup your favorite jarred marinara/tomato sauce
(ours is from Vincent’s Clam Bar)
about 1/4 Cup prepared basil pesto

Preheat the oven to 350 degrees Fahrenheit.
Start with a quick spritz of cooking spray at the bottom of your pan. Add a little tomato sauce.
Then spread some basil pesto on the pieces of matzo going on your first layer.

It is easier if you spread the pesto on the matzo before setting it in the pan, but this works too.

It is easier if you spread the pesto on the matzo before setting it in the pan, but this works too.

Sprinkle about 1/3 of your cheese mixture atop the pesto, and then pour a little tomato sauce on top of that. Repeat with at least two more layers, reserving cheese for the top layer.
Cover with aluminum foil and bake for at least 10 minute to bring up to temperature. Remove the foil layer and bake for about 5 minutes more. If you wish, turn the oven to broil for a quick two minutes to brown the cheese.
This is what it looks like WITHOUT extra baking/broiling time, which I recommend.

This is what it looks like WITHOUT extra baking/broiling time, which I recommend.

Version 2:
White Matzo Lasagna with Parsley Pesto

2.5 sheets matzo crackers, broken to fit your two-serving baking vessel
about 1.75 ounces mozzarella cheese, shredded
a little more than 1/2 ounce pecorino romano cheese, shredded
about 1/3 ounce parmesan cheese

Béchamel sauce:
1 small shallot,
1 clove garlic, minced
1 Tablespoon all-purpose flour, a little more will be needed if using skimmed milk
3/4 Cup milk, fuller fat is best
1 Tablespoon unsalted butter, a little more if using skimmed milk
1/2 Cup low-sodium chicken broth
a few Tablespoons prepared pesto
(parsley almond in this case)
Kosher salt and cracked black pepper to taste

Prepare the sauce: heat a saucepan on medium-high and add the butter to melt. Cook shallots, stirring frequently, until translucent, about 3 minutes. Add garlic and cook for another minute. Stir in the flour and cook, stirring frequently and controlling the heat to prevent browning, about 1 minute.
Slowly whisk in the milk and chicken broth.
DSC_8385 Bring the mixture to a boil and continue whisking until the sauce has thickened and coats the back of a spoon, 10-20 minutes, depending on the type of milk you are using (add a little more flour if it isn’t thickening after 10 minutes).

Remove the saucepan from the heat and stir in a Tablespoon or two of the prepared pesto. Taste for seasoning and add salt and pepper as needed.

Spray the bottom of the pan with cooking spray. Spread a layer of pesto cream sauce.
Start your layering with some pesto-covered matzo.
DSC_8395Layer on the mixed shredded cheeses and more pesto cream sauce. Continue with these layers, finishing with shredded cheese on top.

Cover with aluminum foil and bake for about 20 minutes to heat through. Remove the foil layer and turn the oven on broil. Add pan back to oven to broil the cheese for 2-3 minutes.

Here’s a side by side peek at the delicious mush:

As they say in France, “bon appétit!”

Spicy Potato and Cheese Galette

Don’t you love it when things come together? When what you are looking for falls right into your lap? When everything clicks?

I wish I had this experience for something other than cooking inspiration.
In the past week or so, I have been very strict about not purchasing groceries, so that I really focus on using what I have. The reason is that I will be taking a brief hiatus from cooking. I will be otherwise occupied in the coming weeks. You can expect some kind of report afterwards. Let’s just say it is for a fun reason. And I will still be eating well. And let’s also say that I may be enlarging my ecological footprint by taking a plane. OK, OK, so I’m going on vacation! To ITALY and FRANCE! *Excuse me while I daydream*

This has gone OK, this grocery abstinence. One of that last perishable items I faced was a leftover bag of russet potatoes. I should note that I know these take a long time to “perish,” so while I wouldn’t necessarily need to worry about a couple of weeks for potatoes, these have been diminishing for awhile.

Back to talking about how things work out: I popped over to Joy the Baker‘s blog, and what do I see but “Roasted Potato Galette with cheddar and chives.” She made it look and sound delicious…and the fact that she made a Jack Bauer reference hooked me even more. I had been considering homemade knishes, but I felt lazy about mashing the potatoes (if I was truly lazy, I would have avoided a recipe that involved pastry!)

Spicy Potato and Cheese Galette
Adapted from Joy the Baker

For the Crust:
1 1/4 Cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 Cup/1 stick cold unsalted butter
scant 1/3 cup cold buttermilk


in my case, 2 heaping tablespoons of plain yogurt mixed with 4 tablespoons of nonfat milk to start. Make a splash extra for times like now when we are still suffering through winter’s dry air which leads to extra dry flour

For the Filling:
2 russet potatoes, mostly peeled and sliced into 1/4″ rounds (plus 1 extra for snacking)
2-3 Tablespoons olive oil
1-2 teaspoons Old Bay Seasoning
(to taste)
1/2 Cup sharp cheddar cheese, grated
3 Tablespoons chives, finely chopped
1 large egg, beaten

Make the crust, which needs resting time.

    Cheater method

Cube your butter and then pop it into the freezer to keep it extra cold.
In the bowl of a food processor, process flour, sugar and salt. Take butter out of freezer and add to processor, pulsing until the butter is distributed throughout the flour in pebbles.

Pour into a bowl. Create a well in the mixture and pour in milk mixture.
Use a fork to bring together, distributing the moisture throughout the flour. If it’s not coming together, add a little extra milk/yogurt.

Is your lightly floured work surface ready?
Dump out the shaggy dough mixture. Press it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the filling:
Preheat oven to 375 degrees F. Move the top rack to the upper third of the oven.
Peel and slice your potatoes.
Place rounds on the sheet and drizzle with olive oil. Sprinkle on Old Bay Seasoning and toss to coat evenly. Spread the potatoes to minimize overlap as much as possible.
Bake until tender and delicious, about 15-20 minutes. Remove from the oven.

To assemble the galette:
Beat the egg and set aside. Line a baking sheet with a silpat or parchment paper with a little oil added and set aside.

Roll the dough into a rough circle about 1/4″-thickness. By no means do the edges need to be perfect. Move the dough to the center of the prepared baking sheet.

Lightly brush the middle of the the crust with egg.
Add a layer of cooked (and slightly cooled) potato slices to the center of the pie crust, leaving about 2-inches of pie crust surrounding on all sides. Scatter shredded cheddar cheese and chives. (I may have only had freeze dried chives. I hope you can forgive that.) Repeating, adding a second layer of potato slices and cheese and chives. Add more potato slices until it looks about right–remember if you made extra potato like me some will stay out) top with the final portion of cheese and chives.
Trim edges that are super uneven from the crust, leaving about 1 1/2-inches on all sides. Brush the edges with egg wash. Fold the sides up against the potato stack and gently press to seal. Brush the outside of the pie crust edges with egg wash.

Bake until golden brown and bubbling. Joy said it would take 15 minutes for this–for some reason it took mine about 25. Remove from the oven and observe the bubbling buttery beauty. Dig in.