Whipped ricotta, spring onion & leek matzo lasagne - Good Food Middle East
Rustle up a matzo lasagne, a supper-time staple for many Jewish families over Passover. This version is made with spring onions, leeks, spinach and ricotta
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Baking dish
- Grater
- Wooden spoon
- Spatula
- Measuring cup
- Oven
- Stove
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 2 tsp vegetable bouillon powder
- 10 spring onions (approx. 150g), finely sliced into rounds
- 125g leeks halved lengthways then finely sliced into semi circles
- 3 garlic cloves, crushed
- 125g baby leaf spinach
- 1kg ricotta cheese
- 1 egg
- 50g medium or mature cheddar, grated
- 9 matzo, it may be a little more or less depending on your dish
- 50g mozzarella, grated
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