Chicken and Matzos Lasagne

    1 hour 45 minutes

    This lasagne has a delicious combination of red capsicums, tomato sauce and chicken mince that is layered with matzo instead of lasagne sheets.

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    Serves: 6 

    • Tomato Sauce:
    • 2 tablespoons olive oil
    • 3 cloves garlic, diced
    • 2 carrots, finely diced
    • 2 onions, diced
    • 2 (400g) tins tomatoes
    • 1 teaspoon sugar
    • 3 tablespoons red wine
    • 1 pinch salt and freshly ground black pepper, to taste
    • 2 red capsicums, roughly diced
    • 1 large bunch basil
    • 450g chicken mince
    • 1 pinch salt and freshly ground black pepper, to taste
    • 6 large squares matzos
    • 3 eggs, lightly whisked

    Preparation:25min  ›  Cook:1hour20min  ›  Ready in:1hour45min 

    1. In a large saucepan heat the olive oil. Add the garlic, carrots and onions then 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.
    2. Simmer covered for 35 minutes.
    3. Transfer the mixture to the food processor or mixer and process briefly to combine.
    4. Preheat the oven to 200 degrees C.
    5. Place the capsicum on a tray lined with baking paper. Drizzle with some olive oil, salt and pepper. Roast for 15 minutes.
    6. Run the matzo under water turning to rinse both sides. Do not soak matzo; just dampen.
    7. Lightly coat both sides of the matzo with whisked egg.
    8. Place 1/3 of the meat mixture on the base of a rectangular oven ware dish measuring approximately 23 cm x 23 cm.
    9. Sprinkle over a 1/3 of the red capsicums then basil thencover with 2 square sheets of egged matzo.
    10. Repeat the layers twice more.
    11. Pour any remaining egg mixture over the top layer of matzo.
    12. Bake for 40 minutes or until golden at 180 degrees C.


    Matzo is a cracker like unleavened bread made from white plain flour and water.

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