About this recipe:This is a delicious combination of red peppers, tomato sauce and minced chicken layered with matzah. Seasoned with plenty of fresh basil it is a tasty treat. In addition, for those who have nut allergies this is nut free!
In a large saucepan heat the olive oil. Add the garlic, carrots, onions and sauté until just golden. Lower the heat and stir in the tomatoes, sugar, wine and season. Add the chicken and stir from time to time.
Simmer covered for 35 minutes.
Transfer the mixture to the food processor or mixer and whiz briefly to combine.
Pre-heat the oven to 200 C/400F/ Gas mark 6.
Place the peppers on a tray lined with non stick baking parchment paper. Drizzle with some olive oil and salt and pepper. Roast for 15 minutes.
Run the matzo under water, turning to rinse both sides. Do not soak matzo, just dampen.
Lightly coat both sides of the matzah with beaten egg.
Place 1/3 of the meat mixture on the base of a rectangular oven ware dish measuring approximately 23 cm x 23 cm ( 9 inches x 9 inches).
Sprinkle over a 1/3 of the red peppers, roughly chopped basil and cover with 2 square sheets of egg matzah.
Repeat the layers twice more.
Pour over any remaining egg mixture over the top layer of matzah.
Bake for 40 minutes or until golden at 180 C / 350 F / Gas mark 4.
This lasagne freezes well. I always find that if I can prepare a few ready made meals for Pesach, a little less time is spent in the kitchen, otherwise with a big family and guests as soon as one meal is finished, I am busy preparing the next! For more ideas, visit my website, www.jewishcookery.com