Cooking for Passover
Passover, the Jewish festival that celebrates the Jews’ exodus from slavery in Egypt, begins on April 19 (2008) at sunset. The eight-day celebration is marked with prayer and meals with family and friends.
Food is an important part of the Passover celebration, but there are strict guidelines that can make cooking for the Passover meal a little challenging. Certain foods are prohibited, including:
- leavened bread
- cakes and crackers
- cereal
- wheat, barley, oats, rye
- corn, millet
- legumes (beans and peas)
Most Jewish households use (unleavened) matzo instead of bread during the holiday season. The people at Cabot Creamery in Vermont have created several unique recipes using matzo, including this one for Roasted Vegetable Lasagna:
Roasted Vegetable Lasagna
1 medium eggplant, peeled and sliced 1/4-inch thick
1 medium onion, sliced 1/4-inch thick
1/4 cup peanut oil
salt and pepper
2 cups meatless marinara sauce
2 matzos
10 slices (10 ounces) Cabot 50% Reduced Fat Cheddar Cheese (or substitute
by cutting 10 one-ounce slices from a whole bar of Cabot 50% Reduced Fat
Cheddar Cheese)
4 eggs
1/2 cup milk
1. Preheat broiler. Spray a broiler pan with non-stick vegetable spray.
2. Arrange eggplant and onion on prepared broiler pan and brush
generously with peanut oil. Sprinkle with salt and pepper.
3. Place under preheated broiler. Cook 2-3 minutes on each side until
vegetables are beginning to brown and soften slightly.
4. Turn off broiler and set aside.
5. Preheat oven to 350°F.
6. Spread 1/2 cup marinara sauce over the bottom of a 9-inch square
baking dish.
7. Top with a sheet of matzo and then with 5 slices of Cabot 50% Reduced
Fat cheese. Layer the eggplant and onion on top and pour 1 cup of the
marinara sauce over.
8. Top with remaining matzo, marinara sauce and Cabot cheese slices.
9. In a small bowl, whisk the eggs with milk. Pour over ingredients in
baking dish.
10. Bake in preheated oven for 45 to 55 minutes or until lasagna is set in
center. Cool for 10 minutes before cutting into portions with a sharp
knife.
Serves 4-6
(photo © istockphoto)
Tags: cabot creamery, passover, RecipesRelated Stories
POSTED IN: Jewish Holidays, Recipes
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A Guest Passover Blog: “Same Old, Same Old: Bring it On”
Apr 18, 2008 at 10:14 am
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