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- Meat and poultry
- Chicken pasta
- Chicken pasta bakes
- Chicken lasagne
This is a delicious combination of red peppers, tomato sauce and minced chicken layered with matzah. In addition, for those who have nut allergies this is nut free!
Greater London, England, UK
1 person made this
- Tomato sauce
- 2 tablespoons olive oil
- 3 cloves garlic – peeled and chopped
- 2 onions – peeled and chopped
- 2 400g tins tomatoes
- 2 carrots – peeled and finely chopped
- 1 teaspoon sugar
- 3 tablespoons Kosher for Pesach red wine
- salt and freshly ground black pepper
- 2 red peppers – quartered, cored and roughly chopped
- large bunch of basil
- 450g minced chicken
- salt and freshly ground black pepper
- 6 large square matzahs
- 3 eggs lightly beaten
MethodPrep:25min ›Cook:1hr20min ›Ready in:1hr45min
- In a large saucepan heat the olive oil. Add the garlic, carrots, onions and sauté until just golden. Lower the heat and stir in the tomatoes, sugar, wine and season. Add the chicken and stir from time to time.
- Simmer covered for 35 minutes.
- Transfer the mixture to the food processor or mixer and whiz briefly to combine.
- Pre-heat the oven to 200 C/400F/ Gas mark 6.
- Place the peppers on a tray lined with non stick baking parchment paper. Drizzle with some olive oil and salt and pepper. Roast for 15 minutes.
- Run the matzo under water, turning to rinse both sides. Do not soak matzo, just dampen.
- Lightly coat both sides of the matzah with beaten egg.
- Place 1/3 of the meat mixture on the base of a rectangular oven ware dish measuring approximately 23 cm x 23 cm ( 9 inches x 9 inches).
- Sprinkle over a 1/3 of the red peppers, roughly chopped basil and cover with 2 square sheets of egg matzah.
- Repeat the layers twice more.
- Pour over any remaining egg mixture over the top layer of matzah.
- Bake for 40 minutes or until golden at 180 C / 350 F / Gas mark 4.
This lasagne freezes well. I always find that if I can prepare a few ready made meals for Pesach, a little less time is spent in the kitchen, otherwise with a big family and guests as soon as one meal is finished, I am busy preparing the next! For more ideas, visit my website, www.jewishcookery.com
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Chicken lasagne recipe
Lasagne, but not as you know it! This tasty alternative is made with succulent chicken thighs, cooked in oregano and chilli and simmered in a rich tomato sauce. Layered with fresh pasta and creamy cheese sauce, this comforting dinner idea and inventive lasagne recipe serves two and can be ready in under an hour. See method
- Serves 2
- 15 mins to prepare and 35 mins to cook
- 778 calories / serving
- 28 ounces ricotta cheese
- 3 eggs
- 8 matzah sheets, or more as needed
- 3 (32 ounce) jars marinara sauce (such as Classico® Tomato and Basil)
- 2 (16 ounce) packages shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Beat ricotta cheese and eggs together in a bowl.
Briefly pass each matzah sheet under warm running water layer moistened sheets on a plate.
Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge) just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.
Passover Meat Lasagna
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
Spelt matzah boards
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9吉 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).
Chicken Breast Recipe With Farfel Stuffing
4 whole (8 ounces each, or 226.8 grams each) chicken breasts
2 cups matzo farfel, available in supermarket kosher section
1 teaspoon peanut oil
3 medium button mushrooms, chopped
1/2 medium onion, peeled and diced
2 stalks celery, diced
Salt and pepper
Instructions for the Chicken Breast recipe With Farfel Stuffing:
- Remove breast cartilage and rib cage, leaving wing joint. This will form a pocket for the stuffing. If desired, remove skin.
- Rub with paprika and peanut oil.
Note: Be sure to use farfel - little pellets of matzo - not matzo meal.
- Soak farfel in water until soft.
- Drain, squeeze dry and set aside in a colander.
- Heat peanut oil and sauté onions, mushrooms and celery until soft.
- Add egg and sautéed ingredients.
- Mix well add salt and pepper to taste.
- Tuck into cavity of chicken breast.
- Place in baking dish with chicken on top and bake at 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) for 20 minutes to 30 minutes, until juices run clear and stuffing is golden brown.
Copyright © 1999-2016 Elimelech David Ha-Levi Web, All Rights Reserved
- 3 tablespoons unsalted butter
- 2 stalks celery, sliced 1/4 inch thick
- 1 yellow onion, diced medium
- 5 tablespoons all-purpose flour
- 3 1/2 cups chicken broth
- 3 cups shredded cooked chicken
- 1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade
- Salt and pepper
- 1 cup fresh breadcrumbs
- 6 no-boil lasagna noodles
Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes season with salt and pepper. Mix breadcrumbs with marinade season with salt and pepper.
Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.
The recipes included in the cookbook were submitted by residents of the Denver metro area and were tested and by the women on the Friends of Shalom Park cookbook committee.
1/4 cup pareve margarine
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 1/2 pounds ground beef or veal
Salt and pepper to taste
1 cup dry white wine (kosher for Passover)
1 28-ounce can Italian-style tomatoes, crushed
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon chopped garlic
6 cups loosely packed spinach, washed, stemmed and patted dry
3 tablespoons chopped fresh basil, divided
For the sauce: Melt margarine with olive oil in a large saucepan. Add onion, carrot and celery and saute over medium heat until lightly browned, 12 to 15 minutes. Add meat. Cook and stir until meat is no longer pink. Season to taste with salt and pepper. Increase heat and stir in wine. Cook until wine has evaporated. Add tomatoes, cover and reduce heat. Simmer until sauce becomes medium thick, stirring occasionally, 1 to 1 1/2 hours.
For the lasagna: Preheat oven to 375 degrees. Heat 1/4 cup olive oil in skillet over medium heat. Saute garlic and spinach about 4 minutes. Spread bottom of a 7-by-11-inch casserole with remaining olive oil.
Line dish with one layer of matzo. Top with one-third of spinach mixture, one-third of sauce and 1 tablespoon basil. Repeat layers twice, ending with a layer of sauce. Bake until top is bubbly, about 35 minutes.
How to make matzo lasagna
Question of the day: Do you write matzo, matzoh, matza? Seriously, there are so many spellings! I go with matzo!
Other Items I buy at Stop & Shop:
- Pukka Teas
- Bob’s Red Mill Tapioca Flour & Arrowroot Flour
- Wholesome Sweeteners
- Let’s Do Organic Shredded Coconut (a must for my Passover Coconut Macaroons)
- Coombs Maple Syrup
- Nutiva Coconut Flour
- Wild Friends Nut Butter
- Organic Valley Ghee
- Maple Hill Creamery Grass-Fed Greek Yogurt
- Healthade Kombucha
- Tuttorosso Canned Tomatoes
- Mary’s Gluten-Free Crackers (great to serve with your Passover appetizers)
- Mrs. Meyer’s Clean Products
- Kerrygold Cheeses
- Nature’s Promise Organic Almond Butter
- Nature’s Promise Organic Applesauce
- …AND MORE! So many fabulous items!
You are going to love this matzo lasagna recipe!
Want other Passover favorites? Try these:
Easy Chicken Lasagna
Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside.
Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the chicken over the ricotta and then spread one-third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese, chicken and mozzarella cheese. Add a final layer of lasagna noodles, then add remaining tomato sauce and remaining mozzarella cheese.
Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
Remove from oven allow to cool for about 10 to 15 minutes before serving.