Passover Meat Lasagna

Ingredients

1.5 lbs ground beef - not extra lean (if you want to make it vegetarian, use 1.5 pounds of mushrooms that you have pulverized in the food processor)
2 onions, chopped
3/4 c. pignoli nuts (you can substitute dates)
1/2 c raisins soaked in red wine
1-2 t ground cinnamon
1 t cloves
2 T Olive Oil
One box of matzah (4 sheets per layer)
2 eggs
1/2 c beef broth or red wine
salt and pepper

In a pan, heat oil over medium heat and add onions and a pinch of salt.  Let onions cook for 5-7 minutes.  Add nuts and raise the heat a bit.  Add ground beef and cook for 5 minutes.  Add raisins with the wine, cinnamon and cloves.  Let cook 5 more minutes and add salt and pepper, if needed.  Cook until beef is cooked.  Remove from heat and cover.  You want the mixture to have some liquid (if there isn't any add some beef broth or wine).

Preheat oven to 350F

Take a 9 x 5 pan and fill with water (this is to soak matzah).  Place 4 matzot to soak for a few minutes, but not too long.  You want it in one piece and not many.

Take another 9 x5 pan and add a teaspoon of oil and put in the oven for a minute (to heat but not burn).  Take out pan and put in two matzahs.  Add 1/2 of the meat mixture with some juice and cover with two matzahs.  Then add the rest of the meat and matzah.  You need to replace the matzahs in the water as you take out two to keep the process going.

Beat the eggs together.  Poke a few holes in the top layer of matzah.  Pour egg mixture over it.

Bake 30-40 minutes or until brown.  Let stand for 10 minutes then serve.