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Recipe by Aish Hatorah Women's Organization

Mediterranean Vegetable Casserole

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Mediterranean Vegetable Casserole
Mediterranean Vegetable Casserole
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian - No Refined Sugar - Vegan - Low Fat

A delicious twist on traditional lasagna, perfect for a chol hamoed meal. The matzo layers provide a crispy texture, while the tomatoes add a burst of sweetness and the spinach provides a pop of freshness.

Ingredients

Mediterranean Vegetable Casserole

  • 4 matzahs, such as Yehuda Matzos

  • 1-10 ounce box frozen spinach, cooked

  • 2 cups cooked potatoes, cubed

  • 1 zucchini, grated

  • 3 small ripe tomatoes, chopped

Directions

1.

Lay two matzahs across the bottom of a long casserole dish.

2.

Then add the following in layers: tomatoes, onions, zucchini, potatoes, spinach and sauce. Repeat layers again, starting with matzah. Bake 25 minutes at 375 degrees Fahrenheit (190 degrees Celsius).

Credits

Reproduced from Kosher for Pesach Cookbook by Aish HaTorah Women’s Organization with permission from the copyright holders Feldheim Publishers. You can purchase from Feldheim, Amazon or in your local Jewish bookstore.

Recipe tags

Aish Hatorah Women's Organization casserole kosher for passover lasagna matzo Mediterranean non-dairy parve Pesach vegetables veggies
Mediterranean Vegetable Casserole

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