Greek-Inspired Passover Moussaka
This dish was a big hit one of the last nights of Passover. Matzah becomes well hidden in the moussaka, the Greek version of lasagna. It’s great for using up a whole box of matzah when everyone is tired of eating it! The spices really help jazz it up.
- 1 pound ground meat (beef or turkey)
- 1 cup matzah meal
- 1 egg
- 1 8-ounce can tomato juice
- Salt and pepper to taste
- Spices of choice (oregano, chili powder, basil)
- 3 potatoes baked, or peeled, cubed and cooked, or equivalent instant mashed potatoes
- 1 32-ounce jar marinara sauce
- 1 box of matzah
- 1 eggplant, peeled and thinly sliced (optional)
- Preheat oven to 350 degrees. Grease a lasagna-sized oblong pan. Put the ground meat in a large bowl. Add the matzah meal, egg, tomato juice and spices to your taste. The oregano and chili powder worked really well. Mix everything together very well—hands work best! Prepare pareve mashed potatoes by mashing either the insides of the baked potatoes or the cooked cubes and adding either broth (chicken or vegetable) or pareve “milk” (soy or rice) until good mashed potato consistency. Line bottom of lasagna-sized pan with tomato sauce. Dip sheets of matzah in water to soften. Cover bottom of pan with as many sheets as needed. Spread tomato sauce on top with a brush or back of spoon. Layer meat, then optional eggplant slices. Place another player of matzah, then sauce, then meat. Continue layering until you use up the ingredients. However, on top of the meat of your last layer, place a layer of mashed potatoes, then finish with matzah topped with sauce. Because this dish is thick, the baking time is increased to about 2 hours or more. Check around 2 hours to see if bubbly and cooked through. If not, bake some more. Let rest about 10 minutes before trying to slice and serve.