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

  1. Preheat oven to 350°
  2. Mix together ricotta and eggs. Set aside
  3. Mix together sauce ingredients in a pot. Bring to just below a simmer over medium heat, then remove and set aside
  4. 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
  5. 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!)
  6. 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
  7. Cover loosely with foil that has been coated with nonstick spray and bake 30 minutes
  8. Remove foil and bake additional 10-15 minutes, or until top is golden-brown and bubbly
  9. Let sit about 10 minutes before slicing and serving