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Mamouras (Matzo Lasagna)
Recipes
Mamouras (Matzo Lasagna)
6 servings
45 minutes total

Ingredients

  • Cooking spray
  • 1 medium yellow onion
  • 0.5 oz fresh basil, divided
  • 8 medium plum tomatoes
  • 2 tablespoons + 8 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 8 matzo crackers
  • 2 cups shredded mozzarella (or crumbled feta) cheese

Steps

    1. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Bring medium saucepan of water to a boil. Chop onion (1 cup) and basil (4 tablespoons). Slice tomatoes (about 5 cups).
    2. Preheat medium sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan; add onions and cook 3–4 minutes, stirring occasionally, until lightly browned. Add tomatoes and salt; cook 3–4 more minutes, stirring occasionally, until tomatoes are softened and sauce is thoroughly blended. Remove from heat and stir in 3 tablespoons basil.
    3. Place 1 matzo into boiling water with slotted spoon; cook 20–30 seconds until softened. Remove, drain briefly, and transfer to baking dish. Repeat with second matzo, overlapping first matzo slightly in dish. Drizzle 2 teaspoons oil over matzo. Spread ⅔ cup tomato sauce evenly over matzo. Sprinkle ½ cup cheese over tomato sauce.
    4. Repeat step 3 to create 4 layers, ending with cheese. Bake 10–15 minutes until cheese is melted and center is hot. Let stand 5 minutes to cool. Garnish with remaining 1 tablespoon basil. Serve.

Amount per ⅙ recipe serving: Calories 250, Total Fat 20g, Sat Fat 6g, Trans Fat 0g, Chol 20mg, Sodium 550mg, Total Carb 9g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 20%, Iron 0%, Potassium 4%