Vegan Matzo Lasagna

VEGAN GARLIC MATZO LASAGNA

(not Kosher for Passover)

This has to be the about the most overwhelming garlic lovers dream I ever had.  My daughter wanted to make her own garlic sauce like you find at every Middle Eastern restaurant.  It didn't come out as planned, so I "re-purposed" it.  The tomato sauce is the basic Marinara Sauce that I published previously.  You may need a mint after you try this.  Just don't breathe on anyone for an hour or two after.

Ingredients:

4 Garlic Bulbs (not cloves)

1/2 cup of Oregano

1/2 cup of Parsley flakes

1/2 cup of Nutritional Yeast

1/2 cup of unsweetened Almond Milk

1/4 tsp Salt

1/4 tsp of Black Pepper

3 handfuls of Spinach

2 handful of chopped Kale

2 cups (approximately) cheezy sauce

1 box of Plain Matzo

2 cups Marinara Sauce

Boil the spinach and kale in 2 cups of salt water until wilted then drain.  Cut the garlic bulbs in half and roast in the oven until brown.  Peal the garlic and put in a blender with Oregano, Parsley, salt, pepper, Nutritional Yeast, Almond Milk.  Blend it until its creamy.  Mix in the Kale and Spinach then set aside.  Break the Matzo into lasagna noodle size pieces.  Put them in a colander and pour boiling water over it to soften the Matzo.

 Prep a large lasagna pan (I have a 14 x 11) with whatever you use to keep things from sticking.  I use PAM or parchment paper.  Put down a double layer of Matzo on the bottom.  Cover this with Marinara sauce followed by a layer of the Garlic-Kale-Spinach mixture and a thin layer of the cheezy sauce. 

Repeat the layers and this time add a thicker layer of the cheezy sauce over all until its covered.

Bake uncovered at 375 degrees for an hour or until brown.

Let it cool, preferably over night in the fridge, before cutting.  

Hope you like garlic!

Feedback please.