Oy! I don't want to be a shlemiel in front of my mishpocha
March 31, 2010 7:48 PM Subscribe
What vegetarian main dish should I make for a seder tomorrow?
Assume legumes are out, along with the grains.
Assume legumes are out, along with the grains.
Matzah lasagna for sure. Mine was a big hit at last night's seder. I'm happy to share the ad-libbed recipe.
posted by leesh at 7:53 PM on March 31, 2010
posted by leesh at 7:53 PM on March 31, 2010
pinky, I didn't even realize you were the one suggesting that! Haha, poor reading skills. So pinky liked my matzah lasagna, anyway!
posted by leesh at 7:54 PM on March 31, 2010
posted by leesh at 7:54 PM on March 31, 2010
Response by poster: Mmmm! Yeah, I'd love to hear the secret to matzo lasagna.
posted by serazin at 8:00 PM on March 31, 2010
posted by serazin at 8:00 PM on March 31, 2010
Wild Mushroom Cobbler from the New Vegetarian Epicure, with yogurt instead of the flour/butter roux and sheets of matzo instead of biscuits on top, was a big hit with my family and our guests.
posted by nonane at 9:06 PM on March 31, 2010 [2 favorites]
posted by nonane at 9:06 PM on March 31, 2010 [2 favorites]
Is it an all vegetarian meal? If meat is being served then you probably need to avoid dairy products.
posted by metahawk at 10:50 PM on March 31, 2010
posted by metahawk at 10:50 PM on March 31, 2010
It really is all about the cheese.
So here is how I made my matzah lasagna, using a 9x13 glass pan and the oven set to 350.
I used about 1 1/2 bottles of sauce, a big thing of ricotta (the 2 lb kind), 1 1/2 bags shredded cheese (I used 1 of the sargento 6-italian-cheeses and 1/2 just regular mozzarella), 1 pack frozen chopped spinach (what, we had to be a little healthy!) and 6 pieces of matzah.
Earlier in the day, take out the spinach to thaw. If it's all thawed when you're ready to go, great, take a bunch of paper towels and squeeze out the excess water. If not, use the directions and nuke it a little depending on how frozen it is. Then wait for it to cool some and squeeze out the excess water.
So get a little sauce on the bottom of the pan, and spread it around w/ a utensil of some kind so the bottom is all saucy. Then get two pieces of matzah, get them a little damp under running water, shake 'em off, and put them in the pan (they may overlap a little and that is ok).
Meanwhile, in a BIG bowl, mix up all the ricotta w/ most of a bag of shredded cheese (or however much you want) and the spinach.
So in the pan you have some sauce w/ some matzah on top. Put like half the cheese mix on top, spread it so it's mostly even. Splash some sauce on top and spread it around. Then put two more damp matzahs on top. And more cheese, then more sauce, then more damp matzah. Now you should be at the top of the pan and out of cheese. Get a lot of sauce on top and spread it around. Sprinkle the rest of your shredded cheese on top (lots) and cover LOOSELY w/ foil so the cheese won't stick.
I baked this at 350 for like 40 minutes before going to my friends', where it was reheated at 350 for maybe 10 or 15 minutes. And it was all melty and delicious, as pinky can attest.
posted by leesh at 5:29 AM on April 1, 2010 [5 favorites]
So here is how I made my matzah lasagna, using a 9x13 glass pan and the oven set to 350.
I used about 1 1/2 bottles of sauce, a big thing of ricotta (the 2 lb kind), 1 1/2 bags shredded cheese (I used 1 of the sargento 6-italian-cheeses and 1/2 just regular mozzarella), 1 pack frozen chopped spinach (what, we had to be a little healthy!) and 6 pieces of matzah.
Earlier in the day, take out the spinach to thaw. If it's all thawed when you're ready to go, great, take a bunch of paper towels and squeeze out the excess water. If not, use the directions and nuke it a little depending on how frozen it is. Then wait for it to cool some and squeeze out the excess water.
So get a little sauce on the bottom of the pan, and spread it around w/ a utensil of some kind so the bottom is all saucy. Then get two pieces of matzah, get them a little damp under running water, shake 'em off, and put them in the pan (they may overlap a little and that is ok).
Meanwhile, in a BIG bowl, mix up all the ricotta w/ most of a bag of shredded cheese (or however much you want) and the spinach.
So in the pan you have some sauce w/ some matzah on top. Put like half the cheese mix on top, spread it so it's mostly even. Splash some sauce on top and spread it around. Then put two more damp matzahs on top. And more cheese, then more sauce, then more damp matzah. Now you should be at the top of the pan and out of cheese. Get a lot of sauce on top and spread it around. Sprinkle the rest of your shredded cheese on top (lots) and cover LOOSELY w/ foil so the cheese won't stick.
I baked this at 350 for like 40 minutes before going to my friends', where it was reheated at 350 for maybe 10 or 15 minutes. And it was all melty and delicious, as pinky can attest.
posted by leesh at 5:29 AM on April 1, 2010 [5 favorites]
For this years seder, my mother made a 'matzah frittata' which was basically just a matzah brei with tons of veggies mixed in. It was pretty tasty!
She also did a matzah ball soup in a veggie broth that was so good that my father opted for that instead of the version with chicken-broth!
posted by xotis at 9:13 AM on April 1, 2010
She also did a matzah ball soup in a veggie broth that was so good that my father opted for that instead of the version with chicken-broth!
posted by xotis at 9:13 AM on April 1, 2010
Veggie tzimmes! Root veggies with dried fruit and citrus flavors. It's so good and even lots of Jews have never heard of it.
posted by stinker at 12:57 PM on April 1, 2010 [1 favorite]
posted by stinker at 12:57 PM on April 1, 2010 [1 favorite]
Bit too late now, but for future reference, assuming a dairy meal, I offer Passover mac and cheese.
You will need:
9x9 casserole
(preheat oven to 350)
3 cups matzah farfel (premade or just break up matzah yourself)
1 c. cheddar
1 c. sour cream
3 eggs
1 c. smoked gouda
1 c. mixed italian cheeses
1 c. milk
(it also works with all cheddar, but there are more and more kinds of kosher cheese these days)
Grease pan. Mix all of the matzah farfel with all of the sour cream and one egg. Put half in bottom of pan. Top with half the cheese. Repeat. Beat other 2 eggs, mix with milk, pour over the casserole. You can chill for up to 8 hours before cooking at this point. Heat in oven for 30 minutes.
So, so good. Actually better than regular mac and cheese in the opinion of some of my Seder guests last year.
posted by eleanna at 10:58 PM on April 1, 2010 [1 favorite]
You will need:
9x9 casserole
(preheat oven to 350)
3 cups matzah farfel (premade or just break up matzah yourself)
1 c. cheddar
1 c. sour cream
3 eggs
1 c. smoked gouda
1 c. mixed italian cheeses
1 c. milk
(it also works with all cheddar, but there are more and more kinds of kosher cheese these days)
Grease pan. Mix all of the matzah farfel with all of the sour cream and one egg. Put half in bottom of pan. Top with half the cheese. Repeat. Beat other 2 eggs, mix with milk, pour over the casserole. You can chill for up to 8 hours before cooking at this point. Heat in oven for 30 minutes.
So, so good. Actually better than regular mac and cheese in the opinion of some of my Seder guests last year.
posted by eleanna at 10:58 PM on April 1, 2010 [1 favorite]
Response by poster: Man, that sounds great and now I know what to do with this leftover matzo!
posted by serazin at 11:03 PM on April 1, 2010
posted by serazin at 11:03 PM on April 1, 2010
This thread is closed to new comments.
(all were very, very tasty)
posted by pinky at 7:52 PM on March 31, 2010