Recipe: Matzoh Lasagna

MATZOH LASAGNA

1 pound ricotta cheese, part skim if possible
1 cup spinach, chopped fine
1/2 cup Parmesan cheese, divided use
1 cup mozzarella cheese, divided use
1 tablespoon oregano
1 tablespoon garlic powder
TO ASSEMBLE:
9 pieces matzoh
2 cans spaghetti sauce or Basic Tomato sauce (recipe follows)

Put the ricotta in a bowl and mix with the spinach, 1/4 cup of the parmesan and 1/4 cup of the mozzarella, oregano, and garlic powder.

Cover the bottom of a baking pan with some of the matzoh. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture.

Put some more matzoh on top of the cheese and continue the process until all is used up making sure that top of lasagna is matzoh and some sauce.

On the top, spread the remaining mozzarella cheese and parmesan cheese.

Bake in 350 degrees F oven for about 30 minutes or until cooked through.

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BASIC TOMATO SAUCE

1 Spanish onion, chopped
4 cloves garlic, thinly sliced
3 ounces olive oil
1/2 medium carrot, finely shredded
4 tablespoons fresh thyme (or 2 TBSP dried)
2 cans (28 ounce each) tomatoes, crushed and mixed well with their juices

Saute the onion and garlic in the olive oil over medium heat, until translucent, but not brown (about 10 minutes).

Add the carrot and thyme and cook 5 minutes more.

Add the tomatoes and bring to a boil. Lower the heat until just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.

This makes 6 cups of sauce. Can be refrigerated for up to a week, or frozen for up to 6 months.