Sephardic lasagna with turkey and aubergines

Sephardic lasagna with turkey and aubergines

Sephardic lasagna with turkey and aubergines

Ingredients:
900 gr. minced turkey
900 gr. minced veal
900 gr. cut slices of fresh mushrooms (normal mushrooms, crimini mushrooms or shiitake)
2 large peeled and diced eggplant
250 gr. spinach, defrost
16 pcs. whole, not broken matzah
4 tbsp. l. ground cinnamon, or to taste
1/2 cup vegetable oil
2 diced medium size onion head
Salt and ground black pepper to taste
1/4 cup finely chopped fresh parsley leaves
6 crushed cloves of garlic
4 — 6 Pack. (450 ml.) Egg melange
6 jars (480 gr.) Tomato sauce
1/4 cup sugar or honey

Preparation:
1. Preheat oven to 180 ° C.

In a large skillet, saute minced turkey and veal, about 10 minutes. When he is browned, pour off the fat, then sprinkle with a mixture of 2 tablespoons. l. cinnamon.

In another large skillet, heat 1/4 cup olive oil and fry the diced onion until it is brown. Add to onion mixture chopped mushrooms, spinach and cook with spices, a pinch of salt and pepper, until the mushrooms are ready and liquid has evaporated. Transfer mixture to a large bowl.

2. In the same pan (do not wash it) Pour remaining 1/4 cup oil and fry until soft diced eggplant and garlic with a pinch of salt and pepper. Add these ingredients to the bowl to the onions and mushrooms. Add the chopped parsley, pepper and remaining 2 tbsp. l. cinnamon.

In the vegetable mixture, add 2 cans of tomato sauce. Stir-fried turkey and veal with vegetable mixture. Add the spices. Put 1/4 cup sugar or honey taste.

3. Cover the work surface dense paper towels. Take 2 aluminum molds for baking, one for soaking matzah, the other to dip into the egg mixture.

In one large aluminum baking dish, pour very hot water (almost boiling water) to the middle. Put in this «bath» matzah, 1 pcs., Until it razmoknet, but begins to fall apart, but simply become flexible. Remove and place on a paper towel. If necessary, place the matzo even a towel to soak up excess moisture.

4. The second large aluminum mold pour about 3 packs. melange. (You will need to dip the softened matzo in the egg mixture and spread on a layer.)
Grease 2 glass form (25х33 cm.), A small amount of olive oil. Open the remaining cans of tomato sauce, pour the mixture into a bowl.

Start collecting lasagna in a baking dish from Pyrex. First, cover the bottom with a thin layer of tomato sauce, then put 2-2.5 soaked matzah (it is used as sheets for lasagna), then the filling, then a little tomato sauce. Continue the same procedure until you turn them in every form of 6-8 pieces. matzo. The last layer of matzo Apply a small amount of tomato sauce. (In each baking dish must be at 3 matzo layer.)

5. Bake at 180 ° C for 40 min., Until the surface is firm and golden.

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