Kosher for Passover Vegetarian Potato Lasagna

 

Passover is always a challenge for me. As a vegetarian I depend on my grains, pastas, rice and legumes, but for one week a year, I do without. But, that doesn't mean food can't be delicious, fulfilling and fun! This Potato Lasagna, or "Po-sagna," uses thin layers of potato instead of lasagna noodles, and is so good, you will have vegetarians and meat-eaters begging to come to your next Seder. Perfect as a main, and lovely as a side-dish, and yummy anytime of the year!

What you will need

6 Large Potatoes

2 Eggplants

2 Zucchinis

1 cup Mushrooms (I used Cremini)

4 Cloves of Garlic

1 splash Wine

1 cup Container of Ricotta

1 bunch Basil

2 cups Fresh Spinach

1 packet Shredded Mozzerella

1 28 oz Can of Diced Tomatoes

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Butter

2 tablespoons Matzo Meal (or Potato Starch)

2 Shallots Finely Diced

2 cups Milk

Salt to Taste

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