Preheat the oven to 400 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes or until slightly softened. Add the mushrooms, if used, and cook, stirring often, for another 2-3 minutes or until the mushrooms are softened. Stir in the spinach and mix well. Remove the pan from the heat. For dairy, add the feta and Parmesan cheeses and mix them in. Add 3 of the eggs, the dill, and salt and pepper to taste. Mix well and place in a baking dish. Soak the matzo in cold water to cover for 1-2 minutes or until softened but not mushy. Shake off excess water. Place the matzo on top of the spinach mixture. Beat the remaining egg and brush over the top of the matzot. Bake for about 20 minutes or until golden brown.
I received a greeting card from my mother the other day
which included a check. Not a necessary check
(I told her she didn’t need to pay me back), but a little extra grocery money
is always nice. Thanks, Mom! The bonus of the delivery was the printed recipe that was folded and stuck inside the envelope. There was a handwritten
note in the corner that said, “I went to a luncheon yesterday – This was
Bingo! Just when I was scratching my head wondering what I
would post here, a mother-approved recipe landed in my lap!
This is a meatless lasagna, which is always a welcome
alternative. It bakes up crispy on the edges, and it’s nice and cheesy
throughout. My husband gave it both thumbs up!
A few thoughts about this dish:
The cheese and the Alfredo sauce make this dish pretty rich.
No complaints, but I’ll serve a fruit salad tonight with leftovers, which will
be the perfect, light accompaniment.
The recipe calls for jarred Alfredo sauce. I rarely go the
pre-made route so I made my own, which was bowl-licking good.
Feta cheese gets sprinkled over the top of this lasagna, and
it is salty. Taste as you build this
and consider using a light touch with the salt when seasoning your other layers.
I like rosemary, but I decided to substitute a generous
amount of fresh basil – perhaps ten leaves stacked, rolled and cut in a
chiffonade. I loved it!
The recipe called for a scant ¼ cup sliced, fresh mushrooms.
Huh? I upped that amount to a couple of cups.
lasagna – a recipe from my mother’s friend. Serves 12, however if you’ve
got a room of real hungry people to feed, I think 8 servings might be more accurate.
1 tablespoon olive oil
¼ sliced fresh mushrooms (I increased this to almost 2 cups)
1 small onion, finely chopped
4 garlic cloves, minced
1 (14.5 ounce) can vegetable or chicken broth (or homemade)
1 (14 ounce) can water-packed artichoke hearts, drained and
1 teaspoon dried rosemary, crushed (I subbed fresh basil)
¼ teaspoon ground nutmeg
¼ teaspoon ground pepper
1 (16 ounce) jar Alfredo sauce
9 no-cook lasagna noodles
12 ounces shredded mozzarella cheese, divided (I ran short,
so ended up grating a little more)
1 cup crumbled tomato and basil feta cheese, or plain feta
If using plain feta cheese, sprinkle finished dish with 1/8
teaspoon each garlic powder, dried oregano, parsley flakes, and basil
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish
with cooking spray.
In a large saucepan over medium heat, heat oil. Add
mushrooms and onions and cook until onions are golden and mushrooms have
released their liquid, stirring frequently. Add garlic and cook one minute
longer. Stir in broth, artichokes, spinach, rosemary (or basil), nutmeg, and
pepper. Bring just to boil and reduce heat. Simmer 5 minutes. Stir in Alfredo
To assemble, spread 1 cup of sauce into prepared baking
dish. Layer with 3 noodles and handful of shredded cheese. Repeat layers (3
layers total). Top with remaining sauce and cheese. Sprinkle with feta cheese
(and herbs if needed).
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes
more, or until hot and bubbly. Let stand 10 minutes before cutting.