Recipe(tried): Matzah Lasagna (Perfect for Passover)

For once, another of my own recipes. I use my own sauce for this.

Matzah Lasagna
8 to 12 servings

Matzah, enough to make four layers in a 13"x9"x2" baking dish, lightly moistened with water. Do not soak, I recommend wetting them as you layer them

3 cups ricotta
24 oz. shredded mozzarella, divided
1 cup grated parmesan, divided
1/3 cup chopped fresh parsley
3 eggs, lightly beaten
4 cups your favorite spaghetti/tomato sauce

Mix ricotta, 5 cups of the mozzarella, 3/4 cup of the parmesan, parsley and eggs.

Spoon 1 cup of the spaghetti sauce on the bottom of the baking dish. Cover with one layer of moistened matzah. Layer 1/3 of the cheese mixture and 2/3 cup of the sauce in dish. Repeat layers twice. Cover with a final layer of moistened matzah, 1 cup of sauce, 1 cup of mozzarella and 1/4 cup parmesan.

Bake at 350 F for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Serve with additional sauce.

I like to include a saut d green in this, I usually use two prepackaged bags of spinach saut d in olive oil with chopped garlic. I also thick slice eggplant, zucchini, yellow crookneck squash, and three large portobello mushroom caps and marinate them in kosher l'pesah Balsamic Marinade (premade, sold in the Passover section of some supermarkets) and then grill them.

I then layer half of the grilled vegetables on top of the first layer of cheese mixture and then cover with the 2/3 cup of the sauce and second layer of moistened matzah, then put the saut d spinach on top of the second layer of cheese, sauce, matzah, and then cheese, the rest of the grilled vegetables, sauce, and then the final layer of matzah, sauce, mozzarella, and parmesan.

Pam
"Stressed is desserts spelled backwards!"

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