Matzo Lasagna
Serves 6-8
Ingredients
For Ricotta Mixture
- 2 cups ricotta cheese
- 2 eggs
For Sauce
- 26 oz tomato sauce
- 6 basil leaves
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black pepper
For Vegetables
- 2 tbsp butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 large green bell pepper, diced
- 3 tbsp chopped scallions
- 3 leeks, sliced
- 1 cup sliced button mushrooms
For Assembly
- 4 matzo crackers
- 1-2 cups grated Parmesan cheese
- 1-2 cups shredded mozzarella cheese
Equipment
- 8" x 8" baking pan
- nonstick cooking spray
- tin foil
How-to
- Preheat oven to 350°
- Mix together ricotta and eggs. Set aside
- Mix together sauce ingredients in a pot. Bring to just below a simmer over medium heat, then remove and set aside
- Melt butter in sauté pan over medium-high heat. Add peppers, onions, leeks, garlic and scallions. Cook for 10 minutes, then add mushrooms. Sauté an additional 10 minutes, then remove from heat and set aside
- In a square (8" x 8") casserole dish, start the layering process by putting some tomato sauce on the bottom of the dish. Spread ricotta mixture on top of one piece of matzo (carefully — to not break the cracker!)
- Add a layer of the cheese mixture, then a layer of the vegetables and repeat, layering until the baking dish is full (Candy breaks the matzo up for the two middle layers). End with sauce and cheese
- Cover loosely with foil that has been coated with nonstick spray and bake 30 minutes
- Remove foil and bake additional 10-15 minutes, or until top is golden-brown and bubbly
- Let sit about 10 minutes before slicing and serving