Scacchi-- Italian Passover Lasagna

Ingredients

• 8-10 matzos
• 1 cup chicken broth or stock, warm
• 3 eggs, beaten with a little broth

MEAT FILLING

• 1 1/2 lbs ground beef or lamb
• 1 onion, chopped
• 1-2 garlic cloves
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 cup raisins, soaked in warm water

VEGETABLE FILLING

• 1 1/2 lbs spinach
• 1/2 lb button mushroom, sliced
• 2 medium onions, diced
• 1/4 cup pine nuts
• 1/2 teaspoon nutmeg

Directions

1. 1

   Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.

2. 2

   In a little olive oil, cook the onions until transluscent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.

3. 3

   Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.

4. 4

   Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.

5. 5

   Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.

6. 6

   Drizzle the beaten egg/chicken broth along the top of the dish.

7. 7

   Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.