This  has been a staple at our family Seders ever since I can remember.  This is my mother’s creation and it is something our entire family looks forward to.  Forgetting to serve this on Passover is just as bad as forgetting to serve pumpkin pie on Thanksgiving (yes I was guilty of that once).

Ingredients:

• 6 large onions, chopped
• 2 carrots chopped
• 2 stalks of celery chopped
• 1 box matzahs
• 3 lbs chopped meat
• 1 1/2 jars mushroom sauce ( I use 1 32 oz can of tomato puree instead and I reserve a bit for the top)
• 6 eggs
• salt and pepper to taste
• 2 cups red wine
• salt, garlic, oregano and parsley to taste
• 1/2 cup oil

Directions:

Saute the onions, carrots and celery in oil until tender.
Add meat and cook until no longer pink.
Drain any excess oil.
Add 1 cup of wine and cook until it has absorbed.
Add sauce, salt, pepper,garlic, oregano, and parsley to taste.
In separate large bowl beat the eggs and 2nd cup of wine and pour mixture into a foil pan
Dip matzoh in egg wine mixture.

Line bottom of lasagna pan with two pieces of matzah

Add 1/3 of the meat mixture.

Place another layer another of the wine dipped matzah on top.
Repeat layers ending with matzah on top.
Pour remaining egg wine mixture over top with some tomato puree

Cover with foil and bake in preheated 375 degree oven for 1/2 hour.