A Wonder…Passover Vegetable Gratin Lasagna (Pareve & Gluten Free)

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A wonder

what a little thing like sunshine…

& a day of 50 degree weather

could do for your overall psyche!

I use to make friendly fun of my friends

who complained about Seasonal Disorder…

but I realized yesterday …

I total suffer from it as well.

Because after spending an entire day soaking up all that glorious vitamin D yesterday…

as I Pesach cleaned my car (2.5 hour job – no joke – how does it get dirtier than my entire house combined?!)

I felt like a different person…or more like the real me.

full of energy, chipper…..just happier & plain good.

nothing in my life had changed…just the daylight hour & the first warm day in a long time.

a wonder…this little thing called sun.

time to think seriously …about moving…


Talking about wonders….I spent the last few weeks testing Passover side dish recipes. I also had taken a trip to the new super-sized  WALMART in my area

recently and after 2 hours leisurely going up every aisle, I walked away with a $19.99 Farberware Mandoline & this idea for a recipe!


I must tell all of you, that if you get one new kitchen gadget for your Pesach kitchen this year – I highly recommend a MANDOLIINE. With the amount of vegetables that we go through during Pesach, this tool makes life in the kitchen so much easier & quicker! AND I love that my slices are now uniformed and the exact thickness or thinness that I desire – keeps things looking so professional and appetizing.

My good friend Miriam Konigsberg had me over for Purim this year and besides her killer Pastrami, made a truly  delicious potato gratin that looked like the dairy cheese & cream filled ones that I love & use to make all the time in Tastebuds. I was so impressed that it was Non-Dairy, that I could not stop talking about it at the meal LOL.

After generously sharing with me her gratin filling recipe, (ok I might have harassed her endlessly for it) I kept Miriam’s recipe in mind when I was creating this gratin Passover version of that recipe.

Miriam’s original recipe called just for  2 layers of potatoes & was very liquidly when you cut in to it, perfect for her meal but I was looking to do something a little different with it. I wanted a gratin that was more hearty, something closer to a lasagna then a gratin , just with all vegetables.

What I was so impressed with, is the crust that formed on top of the gratin, it looked like cheese, and tasted crusty and creamy like a great cheese topping but just Pareve!

The secret WONDER ingredient in Miriam’s recipe was MAYONNAISE! – I could not believe it. For some reason it had never occurred to me to substitute mayonnaise to achieve this creamy – cheesy texture.

I really LOVE when I discover something new & amazing to play with in recipes!!

And I owe Miriam K a big thank you for this opening my eyes to this WONDER & helping create a new Passover MUST on my menu!



Passover Vegetable Gratin Lasagna 


3 large potatoes, sliced into thin very thin rounds

1-2 large white onions, sliced into thin rounds

1large eggplant, sliced into very thin rounds

4 Large beef stake tomatoes, sliced into very thin rounds

for the spice mixture: (you will need about 2 tsp. of the following spices)

garlic powder, onion powder, kosher salt, black pepper, oregano & basil

1 cup mayonnaise

2 eggs

1/2 cup potato starch

2 cups water

2 Tbsp. oil


  1. Pre-heat oven to 350F
  2. In a bowl, mix together all your spices for your spice mixture.
  3. Spray the bottom of a 9×13 baking dish. 
  4. Layer the bottom with your sliced potatoes, overlapping them as you place them down. 
  5. Sprinkle generously over the layered potatoes some of your spice mixture.
  6. Then layer the onions over the potatoes, and sprinkle spice mixture.
  7. Next layer the eggplant, and sprinkle the spice mixture.
  8. Then top with a last layer of sliced tomatoes, and sprinkle the spice mixture.
  9. Repeat steps 4-8, until you have an 8 layer vegetable gratin.
  10. Once you finish layering, whisk together well the mayonnaise, eggs, potato starch, water, and oil in a small bowl.
  11. Pour the entire mixture over the gratin, making sure to evenly portion it all around.
  12. Place in oven and bake for about 45-50 minutes, until the top is a golden brown and the vegetables are fork tender.
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