Ingredients and Weight:
- Matzo sheets, 1 pound
- Lean ground beef, 1 pound
- Italian sausage, 1 pound
- Onion, 1 large, chopped
- Green bell pepper, 1, chopped
- Red bell pepper, 1, chopped
- Garlic, 2 cloves, minced
- Crushed tomatoes, 28 ounces
- Tomato paste, 6 ounces
- Red wine, 1 cup (optional)
- Beef broth, 2 cups
- Ricotta cheese, 1 pound
- Mozzarella cheese, 1 pound, shredded
- Parmesan cheese, 1/2 cup, grated
- Fresh parsley, 1/4 cup, chopped
- Olive oil, as needed
- Salt and pepper, to taste
Preparation Time: 1 hour
Cooking Time: 1 hour
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Grease a 9x13 inch baking dish.
- In a large skillet, brown the ground beef and Italian sausage over medium heat. Drain off any excess fat.
- Add the onion, green bell pepper, red bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, red wine (if using), and beef broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- In a large bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir in the parsley.
- To assemble the lasagna, spread a thin layer of sauce in the bottom of the baking dish. Top with a layer of matzo sheets. Spread with a layer of ricotta cheese mixture. Repeat the layers twice more.
- Sprinkle with additional Parmesan cheese.
- Bake for 45-60 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.
- Let stand for 15 minutes before serving.
Nutritional Information:
Per serving (1/8 of lasagna):
- Calories: 450
- Protein: 25 grams
- Carbohydrates: 50 grams
- Fat: 20 grams
Dish Characteristics:
- Rich and flavorful with a blend of savory and tangy flavors
- Layers of tender matzo, cheesy ricotta, and meaty sauce
- Golden-brown crust with a melted cheese topping
User Comments:
- "This is the best Passover lasagna I've ever had! It's so flavorful and satisfying."
- "I love that it's made with matzo sheets instead of noodles. It's a great alternative for those who follow a gluten-free diet."
- "The combination of ground beef, sausage, and vegetables makes a hearty and delicious sauce."
- "I highly recommend this recipe for anyone looking for a special and festive Passover dish."
- "It's a bit time-consuming to prepare, but it's definitely worth the effort."
Special Precautions and Tips:
- If you don't follow a gluten-free diet, you can substitute lasagna noodles for matzo sheets.
- To make the lasagna ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 3 days. When ready to serve, bake as directed.
- For a vegetarian version, omit the ground beef and Italian sausage and use extra vegetables in the sauce.
