This is one of the most delicious things to enjoy during Passover.
For those who do keep kosher, the matzagne can be made with home made tomato sauce instead of the bolognese.
For those of us who do not keep kosher, this matzo-sheet beef lasagne is almost as good as a regular made-with-pasta beef lasagne.
The recipe comes from my very good friend Nikki Horovitz who has become known – far and wide – for this dish. Whenever I am in Melb over Passover, a highlight is – without a doubt – when my family goes to the Horovitz matzagne night. Fingers crossed for an invite this year!
I absolutely love this dish, and hope you will too.
Matzagne - The Lasagne from Matzo
- ¼ ` cup olive oil
- 2 brown onions chopped
- 1 kg beef mince ⠀
- 800 g tinned diced tomatoes⠀
- 400 g tinned tomato soup
- 2 cups water
- salt and pepper⠀
- 6-7 sheets matzo⠀
- 400-500 g Grated tasty cheddar cheese⠀
- 150 g Grated parmesan cheese⠀
- To make the bolognese, in a large saucepan, brown the onions in the olive oil.
- Add the mince meat in batches and brown all over.
- Add the remaining ingredients and the water. Season generously with salt and pepper.⠀
- Bring to the boil and simmer for 2 hours, half covered, until it reduces to a thick sauce, stirring every 15 minutes or so, so it doesn’t catch on the bottom. Season to taste.⠀
- When ready to cook the matzagne, preheat the oven to 150C (300F).⠀
- Grease a large ovenproof dish (3 litres/12 cups).⠀
- Wet (not soak) the sheets of matzo so that they are damp and soft.⠀
- Line the bottom of the prepared dish with the soft matzo, covering the whole base, then add a layer of sauce (bolognese or tomato) and a layer of grated cheese. Repeat again, once or twice, depending on the size of your dish. Sprinkle the top with parmesan.⠀
- Bake for 50 mins or until golden and bubbling.⠀
- Allow to sit for 10 minutes before serving.