Source:
based on Mishpacha magazine recipe
Ingredients:
- 2 tbsp oil
- 1 large onion, chopped
- 2 fresh garlic cloves, chopped
- 1 can tomato sauce/paste
- 1 tbsp oregano
- 2 tsp basil
- 2 tsp paprika
- water
- 1 tbsp red wine
- cheese
- 6-8 matzos, dampened
Directions:
Preheat oven to 180°C.
Fry the onion until lightly browned. Add garlic, oregano, basil, and paprika and continue stirring until it is blended. Add the tomato sauce. If too thick, add an equal amount of water. Add the wine. Mix until smooth. Remove from fire.
In a baking dish, place one dampened matzoh to cover the bottom of the dish. Add the tomato sauce, and a layer of cheese. Repeat layers, ending with cheese. Top with the tomato sauce.
Bake in the oven 45 minutes to 1 hour or until slightly dry on surface.
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