A detailed recipe for Jewish cuisine. Share with друзьями: 
Time: 2 час. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 800 gr. minced lamb meat
- 900 gr. sliced lengthwise, 0.5 cm thick slices. zucchini zucchini (trim ends)
- 6 pcs matzo
- 5 tbsp. l olive oil plus a little more to lubricate the mold and matzo
- 1 finely chopped large onion
- 6 minced cloves of garlic
- 2 cans (800 gr.) Whole plum tomatoes with juice, 1 can pureed
- 1 and 1/4 tsp salt (to taste)
- 1 tsp finely chopped fresh rosemary leaves
- 1/2 tsp dried oregano leaves
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper
- 2 baked, peeled and seeds and chopped stripes 2.5 cm. red bell peppers
- 225 gr. coarsely chopped feta cheese
- Olive oil (optional)
Recipes with similar ingredients: minced lamb, matzo, zucchini, sweet pepper, feta cheese, onions, garlic, red pepper flakes, plum tomatoes, tomato sauce, rosemary, oregano
Recipe preparation:
- In a large saucepan over moderate heat, heat 2 tbsp. l olive oil and put onions. Fry it until soft, about 4 minutes Add the garlic and cook, stirring, a minute. Put Tomatoes, kneading whole hands as they are added to the pan. Add 3/4 tsp. salt, 1/2 tsp rosemary, 1/4 teaspoon oregano and crushed red pepper. Shuffle. Stew for 20 minutes, until mixture slightly thickens and does not become fragrant. If necessary add spices.
- Heat over a large frying pan over medium heat, put minced lamb, the remaining 1/2 tsp. salt remaining 1/2 tsp rosemary and the remaining 1/4 tsp oregano as well as black pepper. Cook by stirring and dicing the minced meat until lamb will not cease to be pink, about 5 minutes Drain the whole excess fat that has leaked from meat and throw it away. Add 2.5 Art. tomato sauce and cook, stirring occasionally while meat the sauce does not thicken and does not become fragrant, about 15 min.
- Preheat the grill in the oven. Put slices of zucchini on a large non-stick baking tray (or 2 small baking sheets with non-stick coating) and lightly grease them on both sides the remaining olive oil. Add a little salt, pepper and fry under the grill until the zucchini becomes crispy, soft and some places are golden, 5-7 minutes. Remove from the oven and leave until they are so cold that they will not burn arms.
- Reduce oven temperature to 180 ° C. Oil the pan for baking 23×33 cm in size. Soak matzo (1-2 at a time) in warm water until it softens slightly, but still so dense to keep in shape, 1-2 min. While you soak the rest of the matzo, transfer the finished to paper a towel to absorb excess fluid.
- At the bottom of the greased form, lay 2 cakes next to them. They have to almost completely close the bottom. Put half the meat on matzo fillings, then cover it with slices of zucchini zucchini, overlaying them on top of each other so that they get in shape. Put 2 more matzo on top and the remaining lamb stuffing.
- On top of the lamb, lay strips of baked pepper. Cover 2 with the remaining cakes and hands, press the surface of the entire casserole, to lightly compress the layers. Lubricate with a cooking brush matzoh surface with olive oil. Cover the mold with foil and bake for 30 minutes Remove foil and continue cooking 15 more min. until the top layer of matzo becomes crispy. remaining tomato sauce and distribute it evenly over 8 plates. Divide matzo lasagna into 8 servings and serve each small square with sauce. Garnish with crumbled feta cheese and optional pour olive oil. Serve right away.
