• Abstract and Figures
• Public Full-text

Nutrition / Matzo Lasagna for Passover Featured RECIPE Nutrition Counseling Matzo Lasagna for Passover The JCC is proud to offer a Passover commemorates the liberation of the Jewish slaves from Egypt. The Jews had to leave in such a hurry that they could not wait for their breads to rise. Eating unleavened wide array of services that bread (matzo) during the days of Passover connects Jews of today to this event in the aid our Members in achieving past. Leavened bread and bread products, known as chametz, are prohibited during their health and fitness goals. Passover. These items include certain grain-based foods like breads, pasta, pastries, breadcrumbs, crackers, etc. This Passover-friendly recipe for Matzo Lasagna replaces Nutrition Counseling gives you pasta noodles with matzo. The trick when using matzo as noodles, is to soften them the tools you need to lead a with water so they are not dry and crumbly. This lasagna is also a great way to get extra healthy and balanced life and vegetables into your meal. The recipe calls for eggplant, but spinach can be substituted. can be tailored to your specific Ingredients needs. • 1 tbsp. olive oil • 1 large eggplant, peeled and cut • 3 cups sliced mushrooms into 1/2-inch slices. (If you choose to • 3 garlic cloves, crushed substitute spinach in lieu of eggplant, use 4 cups finely chopped) • 1/4 cup fresh parsley, chopped • 6 tbsp grated Parmesan, divided • 1/4 cup dry red wine • 1 container (15-oz) nonfat ricotta Nutrition Counseling provides: • 1 tsp. dried basil • 3 slices Matzo • 1 tsp. dried oregano • Plans You Can Stick To • vegetable cooking spray • 1/4 tsp. crushed red pepper • Balanced Meals Ideas • 1/4 tsp. black pepper • Ideas for Healthy Options • 1 can (28-oz) tomato purée • Accountability & Motivation Directions Preheat over to 400 degrees. Nutrition Counseling Sessions Spread out heavy duty paper towels on a clean counter top. One at a time, run each matzo can be purchased at the under cool tap water from the faucet, wetting each side. Lay each wet matzo down on the Member Services Desk. Once paper towels, leaving about a 1/2-inch gap in between them. Then, place a soaking wet (don’t wring out) paper towel on top of each matzo. Let the water absorb into the matzo until it’s purchased, contact Lori easily bendable, like a noodle, about 20 minutes. Check it periodically – if it’s still not bending Gigantelli at (402) 334-6403 or easily, wait a little while longer. Once the matzo is at the bendable stage, remove the wet paper towels and let the matzo dry a bit for about 10 minutes. If the matzo is too wet it will break. e-mail [email protected] When it’s ready, the matzo should bend without breaking. to schedule. Heat oil in a saucepan over medium-high heat. Add mushrooms and garlic; sauté 5 minutes. Stir in parsley, wine, basil, oregano, peppers, and tomato purée. Partially cover, reduce heat to medium-low; simmer 30 minutes. Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes, turning the slices over after 15 minutes. Remove the eggplant from the baking sheet, and let cool. Cut the eggplant slices into 1/2-inch pieces, and set aside. Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside. (If you are using spinach in lieu of eggplant, add the chopped spinach to this mixture). Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 1 1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture. Repeat the layers, ending with the tomato mixture. Sprinkle with remaining 2 tablespoons of Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving. Questions? Contact: Lori Gigantelli Yield & Nutrition Registered Dietitian Yields: 6 servings (402) 334-6403 Nutritional information per serving: Calories 257 / Fat 4.6 g / Protein 18.2 g / Carbohydrate 42.3 g / [email protected] Fiber 6.1 g / Cholesterol 11 mg Iron 3.1 mg / Sodium 670 mg / Calcium 277 mg Recipe taken from cookinglight.com and toriavey.com .

Load more

  1

Copy Link