3 to 4 sheets of matzo
1 finely chopped onion
2 cloves of garlic, minced
2 tablespoons of olive oil
1 can of peeled tomato (400g), diced
1 hand's worth of cooked and finely chopped spinach
Salt and black pepper to taste
1 tablespoon of chopped parsley
2 beaten eggs
2 cups of fresh ricotta or mozzarella cheese, shredded
13 tablespoons of margarine
Margarine and olive oil for greasing
3 to 4 sheets of matzo
1 finely chopped onion
2 cloves of garlic, minced
2 tablespoons of olive oil
1 can of peeled tomato (400g), diced
1 hand's worth of cooked and finely chopped spinach
Salt and black pepper to taste
1 tablespoon of chopped parsley
2 beaten eggs
2 cups of fresh ricotta or mozzarella cheese, shredded
13 tablespoons of margarine
Margarine and olive oil for greasing
1
Soak the matzo sheets in warm water to soften
Retire them carefully and place on a cloth to dry
2
Refry the onion and garlic in olive oil until golden brown
Add the diced tomato with its liquid and spinach, and cook over high heat, stirring occasionally for 5 minutes
Remove from heat, season with salt, pepper, and parsley, and reserve
3
Preheat the oven to 300°C
Grease a baking dish with olive oil and margarine
Take one of the matzo sheets and brush both sides with beaten egg
Place it at the bottom of the baking dish and spread half of the spinach mixture over it
Sprinkle one-third of the ricotta or mozzarella cheese, then brush another sheet of matzo with egg and repeat the process
Finally, brush the third sheet of matzo with egg and cover everything, sprinkling the remaining ricotta
4
Sprinkle small amounts of margarine over the lasagna and bake in the preheated oven for 20 minutes
Remove, let it rest for 5 minutes, and serve immediately.
