A detailed recipe for pasta dishes with фото. 
The photodishes: Judy Binnun Time: one hour. 10 min. Difficulty: easy Portions: 16 – 20 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. minced turkey
- 900 gr. minced veal
- 900 gr. sliced fresh mushrooms (ordinary mushrooms, crimini mushrooms or shiitake)
- 2 large peeled and diced eggplant
- 250 gr spinach, thaw
- 16 pcs. whole, not broken matzo
- 4 tbsp. l ground cinnamon or to taste
- 1/2 tbsp. vegetable oil
- 2 medium-sized diced onion heads
- Salt and ground black pepper to taste
- 1/4 Art. finely chopped fresh parsley leaves
- 6 minced cloves of garlic
- 4 – 6 pack (450 ml.) Egg melange
- 6 cans (480 gr.) Tomato sauce
- 1/4 Art. sugar or honey
Recipes with similar ingredients: minced turkey, minced veal, matzo, spinach, eggplant, champignon mushrooms, crimini mushrooms, shiitake mushrooms, onions, garlic, tomato sauce, eggs, parsley, cinnamon, honey
Recipe preparation:
- Preheat the oven to 180 ° C. Fry the minced meat in a large pan from turkey and veal, about 10 minutes When he browned drain the fat, then sprinkle the mixture with 2 tbsp. l cinnamon.
- Heat 1/4 tbsp in another large skillet. olive oil and fry the diced onions until it turns brown colors. Add chopped mushrooms to the onion mixture, spinach and fry with spices, a pinch of salt and pepper, until the mushrooms are ready and liquid will evaporate. Transfer the mixture to a large bowl.
- Pour the remaining 1/4 tablespoon into the same pan (do not wash it). butter and fry until tender sliced eggplant and garlic with a pinch of salt and pepper. Add these ingredients in a bowl to the onion and mushrooms. Add chopped parsley, ground pepper and the remaining 2 Art. l cinnamon.
- Add 2 cans of tomato sauce to the vegetable mixture. Shuffle roasted turkey and veal with a vegetable mixture. Add spices. Put 1/4 tbsp. sugar or honey to taste.
- Cover the work surface with thick paper towels. Take 2 aluminum baking dishes: one for soaking matzo, another to dip the mixture into the egg.
- Pour a very large aluminum baking dish hot water (almost boiling water) to the middle. Put in this “bath” matzo, 1 pc., until it gets wet, but starts to fall apart, but just become flexible. Remove and place on a paper towel. If necessary, put another towel on the matzo so as to absorb excess moisture.
- Pour about 3 packs into the second large aluminum pan. melange. (It will be necessary to dip the softened matzo into the egg mixture one at a time and lay out the layers.) Lubricate 2 glass forms (25×33 cm.) some olive oil. Open the remaining banks with tomato sauce, pour the mixture into a bowl.
- Start collecting lasagna in a Pyrex baking dish. First cover the bottom with a thin layer of tomato sauce, then lay 2-2.5 soaked matzohs (it is used as sheets for lasagna), then the filling, then a little tomato sauce. Keep going the same steps until 6-8 pieces are placed in each mold. matzo. Lubricate the last layer of matzo with a small amount of tomato sauce. (Each baking dish should have 3 layers of matzo.) Bake at 180 ° C for 40 minutes, until the surface becomes hard and golden.
