Recipe for easy animal-free matzo lasagne

For 2 – double or triple as required.


4 matzos
Sundried tomato paste and soft margarine, both for brushing thinly onto matzo


  • As much spinach as you can get in your steamer
  • Generous handful of walnuts, chopped or broken
  • Garlic clove, crushed
  • Frying pan full of mushrooms, chopped or broken into largish chunks
  • Plenty of fresh-ground black pepper
  • Optional meat analogue e.g. Redwood vegan ham, chopped

White sauce

  • 25g margarine
  • 2tbsp cornflour
  • Half pint of milk analogue e.g. soya milk
  • Dijon mustard to taste


  1. Preheat the oven to 200
  2. Steam spinach until just soft (2 min?) and leave to drain and cool.
  3. Fry mushrooms and garlic in marg or oil until most of the water has gone
  4. Add walnuts and pepper to taste, stir in the spinach and meat analogue if using and turn off heat.
  5. Make white sauce – in a heavy-bottomed pan:
    1. melt margarine
    2. stir in flour and cook for 1 minute over low heat stirring constantly
    3. add milk gradually, whisking constantly and cook until thickened.
    4. add black pepper and dijon mustard to taste.
    5. turn off the heat and stir occasionally for next few minutes while the pan bottom remains hot
  6. Brush margarine as thinly as possibly over each side of the matzo sheets.
  7. Brush sundried tomato paste to taste over one side of the matzo sheets.
  8. Layer the ingredients in a dish – matzo, then spinach-mushroom-walnut mix, and white sauce, ending with a generous topping of white sauce.
  9. Put in the oven for 20-30 minutes, or until the matzo is both droopy and crisped, and the white sauce topping is browned.
  10. Eat with something sharp and crisp like a lemon-dressed salad and cherry tomatoes.

Good cold or reheated the next day. Probably would be improved by white wine in the white sauce and also a decent piquant tomato sauce instead of paste, but who has the time?


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