There are still a few days left for Passover meal preparation. And there must be stray matzah sitting on the counter waiting for a way to be used.

Matzah pizza is a favorite of families. The key is to lightly brush the matzah with oil, then put a layer of cheese, followed by the sauce and more cheese if you wish. You can add herbs, tomatoes, olives or other items. This technique should prevent the matzah from getting soggy before it crisps up.

But for something a little heartier try matzah lasagna. This recipe for matzah lasagna is very simple. Just follow the directions. It’s so good that you may not even realize that there is no pasta in it. Matzah easily takes on the characteristics of pasta so you can even use your own favorite recipe.

Matzah Lasagna (serves at least 12)

Ingredients
6 sheets Matzoh
1 24-oz jar Marinara Sauce and additional 12 oz Marinara Sauce
1 lb Cottage Cheese
1 lb. shredded Mozzarella Cheese
1 can sliced mushroom or your own vegetable choice (chopped Spinach or broccoli)(optional)
Garlic Powder, Onion Powder, Oregano or Italian herbs
Non Stick Spray

Use a 9”x13″ pan

Directions

Preheat oven 400 degrees; spray 9″x13″ pan with non-stick spray

1st Layer:

1. Pour 2/3 cup marinara sauce in the bottom of the pan.
2. Place 2 sheets of matzo side by side on the bottom.
3. Pour some marinara sauce on top to cover the matzo.
4. 4Spoon 1/2 of the cottage cheese on top of the matzo and spread evenly.
5. Add vegetables (if using) on top of the cottage cheese.
6. Add mozzarella cheese on top.
7. Season with garlic, onion powder and oregano to taste or your favorite combination of fresh or dried herbs.

2nd layer

1. Pour some marinara sauce on top of the mushroom/vegetables and seasoning.
2. Place 2 sheets of matzo side by side on top of the sauce.
3. Pour some more marinara sauce on top of matzo. Repeat

The final layer

1. Pour Marinara sauce on top of seasonings.
2. Place the last 2 sheets of matzo side by side.
3. Pour remaining marinara sauce on top of the matzo and mozzarella cheese on top of sauce.

Cover the pan with aluminum foil that has been sprayed with non-stick spray.

Bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the cheese melts and starts to brown. Let cool for 10 minutes.

NOTE: Sprinkle a little shredded Parmesan for an added cheese note.

I was really tired of gefilte fish and was looking for an alternative. In a Lieber Passover recipe insert, I found this recipe for Tuna Tartare. Frequently, recipes developed by food companies are merely vehicles for the company’s products. This recipe, however, really works and received compliments from my seder guests.

The recipe calls for sushi grade tuna which is quite expensive but ShopRite carries frozen sushi grade tuna steaks that worked beautifully and were reasonably priced. I was told by two different fishmongers NOT to use tuna from the fish case for a dish that will not be cooked. That tuna is suitable for searing but not for raw presentation no matter how fresh. This recipe is also good at any time of the year.

Tuna Tartare (serves 6-8)

Ingredients
1 pound sushi-grade tuna, cubed
1 cup diced mango (fresh or refrigerated)
1-2 chili peppers, seeded and diced. (I used jalapeño because that’s what I had)
1-2 serrano peppers, seeded and diced (optional)
2 Tablespoons fresh chopped mint or basil
1 teaspoon chopped garlic
zest and juice of 1 lemon (about 1 tablespoon zest and 2-3 tablespoons juice)
3 Tablespoons maple syrup
2 Tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

1. In a medium bowl, combine fish cubes with mango, peppers, mint or basil, garlic, lemon zest and juice, maple syrup, oil, salt, pepper. Mix well.
2. Marinate in the refrigerator for 20 minutes. If you leave it much longer it will begin to “cook” in the acid, lemon juice.
3. Serve in individual portions.

NOTE: I found it could use a little more spice or heat. Use your judgment as to how spicy you want this tartare.

What’s a seder without something sweet, preferably chocolate. These meringue cookies are good for any time of the year, though they are best baked on a dry day.

Chocolate Pecan Meringue Cookies (yields 3-4 dozen)

Ingredients
4 egg whites
1 teaspoon white vinegar
1/4 teaspoon salt
1 cup sugar
2 cups semi sweet chocolate bits, melted
1 teaspoon vanilla
1 1/2 cups chopped pecans

Directions

1. Preheat oven to 350.
2. Thoroughly grease cookie sheets or line them with parchment paper.
3. In a large bowl beat egg whites until foamy.
4. Add vinegar and salt.
5. Continue beating until the whites are stiff, then gradually add the sugar and keep beating until very stiff.
6. Fold in the melted chocolate, vanilla and pecans using either a spatula or a large whisk.
7. Drop by teaspoonfuls onto the cookie sheet and bake for about 10 minutes. The cookies will look shiny on top.

NOTE: If it’s humid the cookies may not crisp up but they will still taste good.

Omit the pecans in case of nut allergies.

You may have noticed that except for the matzah, there are no special ingredients in these recipes. They use easy-to-get ingredients either in kosher for Passover  versions for Passover cooking or regular for during the year.

Please end me your favorite Passover recipes or year-round favorites for this occasional food column. Or feel free to contact me with questions or comments.

Batayavon!