Roasted vegetable, tomato and mozzarella matzah lasagne - The Jewish Chronicle

Name: Roasted vegetable, tomato and mozzarella matzah lasagne - The Jewish Chronicle
Ingredients: 5 tbsp extra virgin olive oil; 2 cloves garlic, crushed; 1.2kg passata; 2-3 leaves of fresh basil; 1 onion, finely sliced; 1 carrot, cut into sticks; 1 courgette, cut into sticks; 1 aubergine, cut into sticks; 1 yellow pepper, cut into sticks; 100g matzah; 300g mozzarella cheese (ideally a block as it is less watery than a ball) or a mix of cheeses of your choice, finely diced, or shredded in a food processor; 100-150ml double cream (optional); 8-10 tbsp grated Parmesan cheese; Sea salt; black pepper

www.thejc.com

Hearty, warming, comfort food - perfect for a midweek Pesach supper

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Ingredients

5 tbsp extra virgin olive oil
2 cloves garlic, crushed
1.2kg passata
2-3 leaves of fresh basil
1 onion, finely sliced
1 carrot, cut into sticks
1 courgette, cut into sticks
1 aubergine, cut into sticks
1 yellow pepper, cut into sticks
100g matzah
300g mozzarella cheese (ideally a block as it is less watery than a ball) or a mix of cheeses of your choice, finely diced, or shredded in a food processor
100-150ml double cream (optional)
8-10 tbsp grated Parmesan cheese
Sea salt
black pepper