|Pic is a little blurry, sorry! I still only have one hand :( but I missed posting!|
This is an awesome comfort food dish for Passover which is totally Kosher, totally Parve, totally Vegan and totally YUMMY! It can also be made and enjoyed with no-boil lasagna noodles for a year round goodie.
1 - 28oz can crushed tomatoes
1 - 28 oz can whole or diced tomatoes, drained but not rinsed
1 - yellow onion (about 1 cup) diced
1 - clove garlic finely chopped
6-8 sheets of matzo (you can use no boil lasagna noodles instead)
2 lbs (about 4 cups) chopped sweet potato*
Lots of additional seasons to taste:
Salt (~1 Tbsp)
Italian Seasoning (~1 Tbsp)
Black Ground Pepper (~1/2 Tbsp)
Fresh Rosemary Sprig - leaves only - finely chopped
*I baked 2 large potatoes wrapped in foil for about an hr at 350 before peeling and tossing into food processor. Don't kill your processor cut down potato into cubes first!
In large sauce pan or dutch oven, combine tomatoes, onion and garlic. Cover and bring to a simmer, stirring frequently enough to avoid the sauce burning. Allow to simmer for an additional 5 min before adding spices. Do everything to taste! I wanted to add Cayenne Pepper and forgot, so if you try this, let me know how it is. Stir and allow to simmer for another 5 minutes or so.
Using a lightly greased large casserole dish (to be safe), start layering ingredients.
Spoon very small layer of sauce into bottom of pan to act as base.
Cover sauce with matzo. Breaking it to fit into corners and crevasses.
Cover matzo with a healthy layer of sweet potato (1/2" thick is good guide).
Cover sweet potato with sauce, matzo, potato.... you get the picture!
My top layer was mainly sweet potato & sauce, but if you want extra crunch, crush the matzo to be a breadcrumb like texture and sprinkle on tip.
Cover and bake at 350 for 30min.
Uncover and bake an additional 10-15min.
Note: If you want to add more texture, you can easily work fresh veggies such as zucchini or eggplant into this recipe. I didn't have any in the house.