Matzah Lasagna!

Here is a super-fun recipe for those of you observing Passover…presenting Matzah Lasagna! I originally got this idea from a wonderful neighbor - thank you Hinda Bodinger - and of course, I couldn't help tweaking the original recipe to create this lightened up version. It's been a huge hit in my  house – the entire pan is always wiped clean. 

Here's how to make it: 

Ingredients (for two 9-inch pans worth)

• 6 sheets of whole wheat matzah (rinse each matzah in water (for about 45 seconds) as you use it — no need to soak. 
• 2 bottles of tomato/pasta sauce
• 1 pound bag frozen, chopped, spinach, thawed
• 2 cups part-skim ricotta cheese
• 1 egg
• 1/2 tablespoon garlic powder
• 1/2 cup grated parmesan cheese
• 1 cup shredded, part-skim mozzarella cheese
• 2 cups roasted vegetables, (to save time, feel free to purchase roasted veggies at store; eggplant, zucchini, yellow squash, red peppers, mushrooms, onions, etc.)
• 1 cup water
• Optional chopped fresh basil for garnish

In each pan…

1. Spoon about a cup of tomato sauce to form a thin layer on the bottom of the pan. 

2. Place one sheet of moistened matzah on the sauce.

3. Squeeze spinach dry and in a medium size bowl, mix with ricotta cheese, the egg and the garlic powder.

4. Place 1/2 the spinach mixture evenly on the matzah

5. Spoon on another layer of the tomato sauce (about 1/2 cup).

6. Sprinkle with 2 tablespoons of parmesan, followed by a 1/4 cup of mozzarella.

7. Next, a sheet of moistened matzah.

8. Then, layer 1 cup of roasted vegetables.

9. Cover with 1/2 cup of tomato sauce. 

10. Add the 3rd sheet of moistened matzah. 

11. Cover with remaining sauce from the first bottle, sprinkle 2 tablespoons of parmesan and 1/4 cup of mozzarella.

12. Pour 1/2 cup of water around the outside of the uncooked lasagna. Cover with aluminum foil and bake at 350 degrees for 40 minutes. Remove the foil and cook for another 10 minutes. 

This recipe can be made in advance, cooled and frozen...or refrigerated and reheated in the oven.

Enjoy and Happy Passover to everyone who is celebrating!

Raiding Laila Ali’s Kitchen!

Laila Ali, undefeated Super Middleweight Champion of the World is warm, witty, wonderful, and definitely the champion of her kitchen. She makes a valiant effort to keep things healthy with quite a few family obstacles: her teenage son only likes mac and cheese; her husband won’t give up his gazillion calorie frozen “slice and bake” cookies; her younger son is finicky when it comes to vegetables; and her daughter looooves chocolate. BUT even with all of these challenges, she prevails in a big way! She’s a first-class planner and the ultimate “super-sneaky” chef.

Laila uses "light versions of whatever she can to cut calories.
Think light cream cheese, light butter spread, light mayo, etc.

Laila and her husband each give themselves a weekly "cheat meal."
They look forward to it and it helps keep them on track during the rest of the week. 

Hahaha...Laila and I taking a dance break in the kitchen!
I love my job :-) 

Here's how she sneaks veggies into her kids' meals: she blends roasted,
pureed veggies into turkey burgers (see recipe below), and mixes carrot
juice and kale juice into her daughter's milk bottle. She even freezes
leftover pureed vegetables so they're ready to incorporate at a moments
notice. Well done, Laila! 

Laila's Sneaky Veggie Turkey Patties!

Laila’s Sneaky Veggie Turkey Patties 

• 1-1/2 lbs of ground turkey

• 2 slices of Ezekiel Bread (toasted) 
• 1 tablespoon olive oil

• 1/2 green pepper
• 
2 celery stalks

• 1/2 yellow onion

• 4 garlic gloves (peeled)
• 
1 tomato

• 1 zucchini (peeled)

• 1 Tbsp sea salt
• 
1 tsp black pepper

• 1 tsp chili powder

• 1 tsp garlic powder (optional)

• 1 tsp onion powder (optional)

• 1 tsp paprika

• 2 Tbsp Worcestershire Sauce
• Few sprigs of fresh thyme (optional)
• Parsley (optional)
• Rosemary (optional)

Instructions:

Preheat oven to 400 degrees.
Prepare all veggies by cleaning them and cutting into quarters.
Cover a flat oven pan in foil. Lay veggies (and optional herbs) flat on the pan. Season to taste with a little sea salt and pepper. Put in the oven uncovered and roast for about 20 minutes.

Put toasted bread in a blender or food processor and mix until you end up with fine bread crumbs. Put turkey meat and bread crumbs in a large mixing bowl. Add all of the seasonings. Set aside.

Once veggies are cooked, remove from the oven. Let them cool for 5 minutes. Transfer to blender/ processor used for bread crumbs. Mix on high until you end up with a smooth creamy soup-like texture. Add 1 cup of the veggie mixture to the mixing bowl with other ingredients. (You can freeze what’s left and use at a later date.) Mix together well.
Use your hands to make rounded meat patties.

Heat olive oil in a skillet on medium heat. Add patties and cook for about 5-7 minutes. Flip on opposite side an continue cooking for about 5 minutes or until done to your liking.

Health Tip: Oilive oil can be subsitued with coconut oil for a sweet and healthy touch!

For more behind-the-scenes pictures, check out my Laila Ali Pinterest Board!