What I used:
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| This matzoh is
good! It also comes in an onion flavor. The only thing is that it is very
thin! So thin, that it may break when you pick it up! |
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Here are the ingredients that I
used to make the lasagna "cheesey." I'm on a anti-dairy kick, but
you could definitely use the standard mozzarella and ricotta for this recipe,
too! I added some tofu for some protein
and to mimic the texture of ricotta. I mixed the vegan
cream cheese with some roasted red pepper sauce from Trader Joe's - just for
flavor!
Just a side-note: I don't love Daiya cheese. I would definitely (way) prefer real cheese, but dairy just doesn't work for me even though I realllly want it to!! |
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| Veggies are good! I sauteed the tofu with the peppers and onions. I layered in the parsley! |
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| Sauces! |
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| Saute! |
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| Extras! I also used a little GF soy sauce to brown the tofu while I was sauteing! |
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I used an 8x8 square glass
pyrex.
I sprayed it good
with some cooking spray and began layering my ingredients:
|
- matzoh - I used one piece per layer, but next time I may try 2 pieces per layer for a thicker, noodle-type texture!
- sauce
- tofu/peppers/onions
- vegan roasted red pepper spread
- sprinkles of Daiya cheeze
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| Be moderate with your sprinkling of the Daiya cheeze. It's gooey, and will take over. |
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| Throw some fresh parsley in the mix! |
Finish it off...
Cover with foil and bake! I use the convection setting on my oven, so I baked it at 350 (F) for 30 minutes. Then I kicked it to 375 (F) for 10 more minutes. Lastly, I uncovered and broiled for 2 minutes!
Gluten Free, Dairy Free Passover Matzoh "Lasagna"!!!
