This recipe has been in my family for decades. It was really perfected by my mom, Carol Ginsberg, and has been passed among my family members. While many people make matza lasagna on Pesach, NOTHING beats this Matza Parmigiana.
Matza Parmigiana
Servings
8 Servings
Ingredients
- 6 matzas square, machine
- 1 onion chopped
- 1 garlic clove or more!
- 1 tablespoon oil
- pinch salt
- pepper
- 2 can tomato sauce I use Gefen
- 1 tablespoon fresh parsley chopped
- 5 eggs
- Muenster cheese or Emek, Gilboa, or the like
Instructions
- Soak matza for 15 minutes in water. In a sauce pan, saute onion and garlic in oil. Add the sauce, parsley, salt and pepper; simmer 20 minutes. Drain matza by squeezing off water. Mix matzas with eggs. Put half of matza mix into oiled pan. Cover with a layer of cheese. Spread half of sauce over it. Repeat. Bake uncovered at 325° for about a half hour, or until bubbly.
Standard 15 ounce cans. Do not use shredded cheese. can’t say exactly how much, but there should be enough to cover the pan twice in a single layer. Your cheese may be sliced thinner or thicker changing the final amounts, but it won’t matter too much. If you like it really cheesy, use thicker slices. Standard package slices are fine as well.
Absolutely. A few days ahead I would keep it in the refrigerator. More than that and I would freeze it. Heats up beautifully in the oven, covered, or on a hotplate (not frozen).
Please indicate tomato sauce can sizes and amount of cheese, shredded or not.
Thanks
Can you assemble this ahead, or wiould it dry out.
It is; it’s really wonderful. Let me know if you make it!
Looks great